Ingredients:
- 2 bunches rainbow carrots with tops
- 1 Tbsp Olive Co. Extra Virgin Olive Oil
- 2 Tbsp J. Olive Co. Blackberry Ginger Balsamic
- Coarse salt and freshly ground black pepperto taste
Instructions:
- Preheat oven to 400°F and line a rimmed baking sheet with foil.
- Wash carrots and pat dry. Remove tops from carrots; chop a couple tablespoons worth of the greens and set aside. Slice larger carrots in half lengthwise so they’re all about the same thickness. Place carrots on the baking sheet.
- In a bowl, whisk together the balsamic and oil. Drizzle mixture over the carrots, season with salt and pepper (and garlic, if using sliced) and toss to coat well. Spread carrots out in a single layer and roast in the oven for about 30 minutes, tossing carrots halfway through. They’re cooked with they’re slightly browned along the edges and the carrots softened but still have a slightly crisp center.
- Transfer to a serving dish and finish with a sprinkling of coarse salt and chopped carrot greens.