Ingredients
6 Large carrots
¼ cup Buona Cucina Lemon Infused Oil
¼ cup Buona Cucina Pure Maple Dark Balsamic Vinegar
Salt and pepper to taste
Directions
Preheat the oven to 375 F. Line a rimmed baking tray with parchment paper.
Peel and chop the carrots into rounds, ovals, or matchstick, depending on what texture you want. Or you can keep them whole. Arrange them in a single layer on the prepared baking tray. Drizzle with the olive oil, balsamic, salt, and pepper.
Roast for 25 minuets and then turn them to coat them in the balsamic and oil glaze. Bake for another 15 minutes and serve warm.
Other fun ways to try this recipe it to substitute the Maple balsamic and try Cinnamon Pear for an autumnal version.
Recipe by Emily Lycopolus