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Bolthouse Fresh Herb Vinaigrette Carrot Sizzlers
Bolthouse Fresh Herb Vinaigrette Carrot Sizzlers
Bolthouse Fresh Herb Vinaigrette Carrot Sizzlers

Bolthouse Fresh Herb Vinaigrette Carrot Sizzlers

$3.19
10 oz
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Bolthouse Fresh Herb Vinaigrette Carrot Sizzlers

Bolthouse Fresh Herb Vinaigrette Carrot Sizzlers

10 oz
$3.19

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Place your order with peace of mind.


Market District
Market District
Available in 43215
Delivery
by 9:00am today
or schedule a time
Pickup
Unavailable at this store

Kitchen Tropical Mango Veggie Smoothie

About

Details

Deceptively simple. Deeply delish. Our newest side pairs crunchy, crinkle-cut carrots with a bright, herby vinaigrette for a heat-and-eat dish you'll want on repeat.


Ingredients

Carrots, Herb Vinaigrette Sauce (Water, Soybean Oil And/Or Canola Oil, White Wine Vinegar, Cashews, Dairy-Free Sour Cream (Dairy-Free Base [Water, Butter Beans, Oats], Coconut Oil, Natural Flavor, Gum Arabic, Konjac Root Powder, Calcium Citrate, Sea Salt, Lactic Acid, Citric Acid), Inverted Sugar, Salt, Contains Less Than 2% Of: Parsley, Natural Flavors, Garlic, Cilantro, Lemon Juice Concentrate, Dehydrated Chives, Dehydrated Garlic, Xanthan Gum, Spices)

Contains: Cashews


Directions

Skillet: 1. Toss carrots in 1 tablespoon of oil, if desired. 2. Spread carrots into a single layer in a skillet. 3. Heat on medium-high for 9–12 minutes, flipping halfway through. 4. Add water to cover bottom half of carrots. 5. Reduce heat to medium-low and cook until water evaporates. 6. Add sauce to skillet, toss to coat, and cook for 1 minute. Enjoy! Oven/Roast: 1. Preheat oven to 400°F. 2. Toss carrots in 1 tablespoon of oil, if desired. 3. Spread carrots into a single layer on a lined baking sheet. 4. Roast for 22–25 minutes until tender. 5. Remove from oven and toss with sauce to coat. Enjoy! Air Fryer: 1. Toss carrots in 1 tablespoon of oil, if desired. 2. Spread carrots into a single layer in air fryer. 3. Air fry at 350°F for 10 minutes, flipping halfway through. 4. Remove from air fryer and toss with sauce to coat. Enjoy!

About

Details

Deceptively simple. Deeply delish. Our newest side pairs crunchy, crinkle-cut carrots with a bright, herby vinaigrette for a heat-and-eat dish you'll want on repeat.


Ingredients

Carrots, Herb Vinaigrette Sauce (Water, Soybean Oil And/Or Canola Oil, White Wine Vinegar, Cashews, Dairy-Free Sour Cream (Dairy-Free Base [Water, Butter Beans, Oats], Coconut Oil, Natural Flavor, Gum Arabic, Konjac Root Powder, Calcium Citrate, Sea Salt, Lactic Acid, Citric Acid), Inverted Sugar, Salt, Contains Less Than 2% Of: Parsley, Natural Flavors, Garlic, Cilantro, Lemon Juice Concentrate, Dehydrated Chives, Dehydrated Garlic, Xanthan Gum, Spices)

Contains: Cashews


Directions

Skillet: 1. Toss carrots in 1 tablespoon of oil, if desired. 2. Spread carrots into a single layer in a skillet. 3. Heat on medium-high for 9–12 minutes, flipping halfway through. 4. Add water to cover bottom half of carrots. 5. Reduce heat to medium-low and cook until water evaporates. 6. Add sauce to skillet, toss to coat, and cook for 1 minute. Enjoy! Oven/Roast: 1. Preheat oven to 400°F. 2. Toss carrots in 1 tablespoon of oil, if desired. 3. Spread carrots into a single layer on a lined baking sheet. 4. Roast for 22–25 minutes until tender. 5. Remove from oven and toss with sauce to coat. Enjoy! Air Fryer: 1. Toss carrots in 1 tablespoon of oil, if desired. 2. Spread carrots into a single layer in air fryer. 3. Air fry at 350°F for 10 minutes, flipping halfway through. 4. Remove from air fryer and toss with sauce to coat. Enjoy!


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