Balsamic Roasted Carrots

Prep time: 10 minutes

Cook time: 25 to 30 minutes

2 lbs. whole carrots*

3 tablespoons olive oil

5 tablespoons balsamic vinegar

Sea salt and pepper to taste

Chopped fresh parsley or snipped fresh basil (optional garnish)

Preheat oven to 400°F and line a large baking sheet with foil. Peel carrots and trim stem end. Cut into 1/2-inch wide strips and place on baking sheet. Drizzle with olive oil and toss well to coat (using your hands is best). Bake for 20 minutes then drizzle with vinegar. Stir to coat and bake for 5 to 10 minutes more or until nicely glazed. Season to taste with salt and pepper. Garnish with parsley or basil, if desired.

*Thinner carrots are best and are more tender. These can be halved but larger carrots should be cut quartered. Avoid very large carrots.