Large bunch of fresh carrots with stems/greens still on
Olive oil (about 3 Tbsp)
1-2 Tbsp good balsamic vinegar (Fig if you have it)
1 tsp honey
2 Tbsp fresh thyme, crushed or 1 tsp dried
1 tsp garlic powder
Fine sea salt
Fresh black pepper
Instructions
Preheat oven to 400 degrees
Cut the top greens off carrots leaving a small 1" stem. Wash carrots and lightly use a peeler to remove just a thin layer.
Lay the carrots on a large baking sheet and drizzle with the olive oil, the balsamic vinegar, and honey. Toss to coat.
Dust with fine sea salt and fresh black pepper, the thyme, and garlic powder. Toss again.
Cover tightly with foil and cook for 30-40 minutes until just tender (check).
Remove the foil and cook for another 10 minutes until the carrots have browned and caramelized nicely.
** The size (width) of the carrots will determine the time to roast under the foil. Basically when they are firm but tender with a fork is the time to remove foil and cook 10 more minutes until brown.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/11/roasted-carrots.html