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
Heat the oven to 375°.
Put the carrots in a roasting pan. 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. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and browned in spots.
Transfer to a serving dish and sprinkle a few more drops of vinegar and some sea salt on top. Serve hot or warm.