• Step 1

  Preheat oven to 400 degrees. Toss carrots and basting oil in large bowl; season with salt and pepper to taste. Arrange in single layer on parchment paper-lined baking sheet; roast about 35 min until lightly browned and tender.

• Step 2

  Add vinegar, honey, and olive oil to large nonstick pan on MED; stir to combine. Cook 2 min. Add 1/2 tsp salt; stir to combine. Cook, stirring occasionally, 7-10 min until liquid is reduced by half and becomes syrupy.

• Step 3

  Add carrots, cranberries, pumpkin seeds, vinegar-honey mixture, and half of chives to large bowl; toss to combine. Transfer to serving platter; garnish with remaining chives.

Note: When servings & ingredients are modified, nutrition & directions may vary.