- 2 bunches Rainbow Carrots, peeled
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tbsp Honey
- ¼ tsp Salt
- ¼ tsp Black Pepper
Method of Preparation
Preheat oven to 400°F. Wash and peel carrots. Cut in half the long way.
Mix olive oil, honey and balsamic vinegar in a separate bowl.
Pour over carrots and toss to coat.
Place on parchment lined sheet pan. Drizzle remaining liquid over carrots. Sprinkle with salt and pepper.
Roast for 30-40 minutes or until tender, flipping halfway through.