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