Roasted Carrots

Ingredients:

• 10 carrots, small to medium size (peeled but I leave the tops on for color)
• 2 tablespoons Wild Mushroom & Sage Olive Oil (divided)
• 1 tablespoon Cranberry Pear White Balsamic (optional but I love it with the Oil)
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves, chopped
• Thyme sprigs for Garnish
• Dash of Himalayan Sea Salt
• Pepper

Instructions

1. Preheat oven to 400°F.
2. Line a baking sheet with aluminum foil and drizzle with 1 tablespoon olive oil.
3. Add carrots in a single layer to the baking sheet. Drizzle remaining olive oil and sprinkle with rosemary, thyme, salt, and pepper
4. Cook for 25-30 minutes or until crisp-tender, flipping halfway through.
5. Garnish with Thyme
6. Serve and Enjoy!