Roasted Carrots with a Balsamic Glaze
- 1 lb baby carrots (any carrots work, but we recommend market fresh)
- 1 TBSP of Rosemary (dried)
- 1 tsp kosher salt
- 2 TBSP balsamic vinegar
- 2 TBSP brown sugar
- 2 TBSP olive oil
Clean carrots and lay in single layer on shallow baking sheet. Mix remaining ingredients together in a small mixing bowl.
Pour mixture over carrots and place in 350 degree oven for 30-45 minutes or until carrots are tender. Remove from oven and serve.
We placed ours on a bed of carrot tops and garnished with chopped chives,