Sweet As Candy Roasted Carrots

Ingredients

• 2 lb carrots
• I used organic
• 2 tbsp olive oil
• 1 stem fresh rosemary
• leaves rough chopped
• or 1 tsp dried
• 1 salt
• I used kosher salt
• 1 cracked black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat oven at 425
2. Peel and cut off ends of carrots, if carrots are large cut in half lengthwise
3. Place on baking sheet large enough that they aren't crowded
4. Drizzle with olive oil, toss so that all surfaces are coated
5. Arrange so that carrots are touching the least amount possible, if at all
6. Sprinkle with rosemary
7. Sprinkle with salt and pepper to taste, but don't be shy
8. Bake about 1 hour, until very tender and a bit charred.
9. Do not turn during baking unless the carrots are becoming quite charred but not tender
10. Splash with balsamic vinegar before serving