Ingredients:

• 3 bunches of baby carrots (grown by JBG Organic Farm in East Austin)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons of my Italian Spice Mix
• salt and pepper to taste
• served with center cut gorgonzola on the side

Prep:

• Coat the carrots with the olive oil and balsamic vinegar
• Sprinkle with my Italian Spice Mix
• Add salt and pepper to taste
• Toss to coat the carrots evenly

Cook:  Preheat the oven to 400 F.  Place the carrots in an oven proof baking dish and roast in oven until tender and brown (about 15 minutes.)

I have kept this recipe very simple so that the flavor of the beautiful carrots shines.

Serve as an appetizer with the center cut gorgonzola and a glass of your favorite red wine.