1 lb carrots, peeled and sliced
1 Tbsp Balsamic Vinegar (Traditional Balsamic, Vermont Maple Balsamic, Espresso Balsamic)
1 Tbsp Honey or Honey Powder
3 Tbsp Extra Virgin Olive Oil
¼ tsp Sea Salt
fresh Ground Pepper
Preheat oven to 450°F.
In a medium mixing bowl whisk together the balsamic vinegar, honey, extra virgin olive oil, sea salt and pepper (to your taste).
Add the sliced carrots and mix well until carrots are coated with the glaze. Let the vegetables sit for 5 minutes.
Line a rimmed baking sheet with foil, and spread carrots over the baking sheet in a single layer. Sprinkle a bit more salt over the carrots.
Roast in the oven for 20-30 minutes until the carrots are fork-tender and starting to brown. You’ll need to stir and flip the carrots every so often so that they cook/brown evenly.