Take Back the Kitchen with Alma Schneider
5 medium sized carrots, washed and peeled if not organic
Flavor infused Balsamic Vinegar or just balsamic vinegar (I like Chocolate vinegar from Olive That and More out of Montclair, NJ)
Place a rack in upper third of the oven
Preheat oven to 425 degrees
Slice the carrots into 1/4 inch thick discs and place in a bowl
Drizzle enough olive oil all over them until they are coated, about 2 tsp.
Massage oil into carrots if you like
Lay carrots on a parchment paper lined baking sheet in a single layer, place in the oven and roast for about 20 minutes
Check with a fork for tenderness
Remove from the oven when tender and drizzle with vinegar.
Sprinkle with Kosher salt. YUM!!!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.