Roasted Baby Carrots with Balsamic Glaze

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Ingredients

• 1lb baby carrots, peeled with the stem left on
• 2 tbsp Sutter Buttes Arbequina extra-virgin olive oil
• 1 tbsp Sutter Buttes Wildflower Honey
• 2 tsp Sutter Buttes Traditional Balsamic Vinegar, plus more for drizzling
• 1/2 tsp Sutter Buttes Pink Himalayn sea salt, plus more for sprinkling
• freshly ground black pepper

Directions

1. Heat the oven to 375°.
2. Put carrots in a roasting pan.
3. In a small bowl, whisk together the olive oil, honey, and 2 teaspoons of balsamic. Pour over the carrots. Season with 1/2 teaspoon salt and a generous grinding of pepper. Toss gently to combine.
4. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and browned in spots.
5. Transfer to a serving dish and sprinkle a few more drops of vinegar and some sea salt on top.
6. Serve hot or warm.