Tuscan-Style Roasted Carrots

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 lbs Baby carrots
  • 4 Garlic cloves, large
  • 2 Lemons, whole

• Condiments

  • 1/3 cup Balsamic vinegar

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

Found on afamilyfeast.com

Ingredients

• 2 pounds baby carrots (or sliced carrots if baby carrots are not available)
• 4-5 large garlic cloves, peeled and left whole
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ cup extra virgin olive oil
• 2 whole lemons, each sliced into four thick slices
• ⅓ cup balsamic vinegar

Directions

• Preheat oven to 400 degrees F.
• In a large bowl, toss carrots with the garlic, salt, pepper and oil. Pour out onto a sheet pan or roasting pan, lay lemon slices over carrots and place in preheated oven.
• Roast for 20 minutes, flip, turn pan and roast for 20 more or until tender.
• Place pan over two burners and turn heat to medium high.
• Add vinegar and scrape up pan bottom. Once vinegar evaporates, maybe 4-5 minutes, remove from heat and pour into a serving dish and enjoy.