- 6 large carrots
- 1/4 cup Eureka Lemon Olive Oil
- 1/4 cup Vermont Maple Balsamic Vinegar
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Peel and chop carrots into rounds. Arrange them in a single layer on the baking sheet.
- Drizzle with olive oil and balsamic vinegar.
- Roast for 25 minutes and then turn the carrots. Bake for another 15 minutes and serve.