6 large carrots
1/4 cup Meyer Lemon Olive Oil
1/4 cup Maple Balsamic
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Peel and chop the carrots. In a large bowl toss the carrots into the Olive Oil & Balsamic until thoroughly coated. Arrange in a single layer on the prepared sheet. Drizzle with extra oil and balsamic.
Roast for 25 minutes and then turn over. Drizzle with more of the oil and balsamic mixture if you chose. Bake for another 15 minutes.