1 lb rainbow carrots, cut in half and sliced
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
⅛ teaspoon sea salt
⅛ teaspoon black pepper
Coarse salt for sprinkling
Parsley, diced, for garnish
Preheat oven to 400°F. Grease a baking dish and set aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey sea salt, and black pepper in a bowl until fully combined.
Toss the carrots and the honey mixture together in a large bowl until evenly coated.
Place coated carrots into the prepared baking dish.
Roast for about 30-35 minutes until carrots are tender (but not mushy!)
Cool for 5 minutes. Top with a sprinkling of coarse salt and parsley to serve.
Prep Time: 10 mins
Cook Time: 35 minutes