Have never had a problem, and if the oil burns a bit on the carrots when they're done, it only seems to add to the sweet flavor of a pan-baked carrot. I also use the dark-colored oil for dipping. I crush sea salt, coarse black pepper, and mixed Italian herbs in a mortar and pestle, then add them to the oil. I use olive oil for everything but not baking. It is nearly flavorless, and can be substituted in any baking recipe calling for vegetable oil.
Many people use it for the health benefits.
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