Cooking Instructions

• Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
• Slice both ends off your carrots. Cut your carrots on the bias into thirds or roughly into 1½ inch pieces and place them in a large bowl.
• Whisk 1 tablespoon of balsamic vinegar + 1 tablespoon of honey + your oil together and pour it over your carrots. Add your garlic, dried thyme, salt and cracked black pepper to taste and toss until fully coated.
• Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. Reserve the liquid in your bowl to brush over the carrots later.
• Place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.
• Mix the remaining 1 tablespoon of balsamic vinegar + 1 tablespoon of honey together and drizzle the sauce over your carrots.
• Toss the carrots and serve immediately with crumbled goat cheese sprinkled over the top if desired.