ROASTED CARROTS WITH BALSAMIC
carrots peeled and cut into 1/2 inch wedges.
Dash of Thyme Traditional Dark Balsamic Condimento
minced fresh rosemary
Dash of Thyme Extra Virgin Olive Oil
Salt and Pepper
fresh ground to taste
Spread carrots over half of a sheet of aluminum foil. Sprinkle with Balsamic Vinegar, rosemary, garlic, paprika, salt and pepper.
Drizzle with olive oil. Toss with hands to coat carrots. Fold foil over to create an air-tight sealed packet.
Place packet on a baking sheet and roast for 25 minutes or until carrots are tender.