• 2 bunches fresh carrots, tops trimmed and scrubbed, OR 2 pounds carrots, peeled
• ¼ cup Dierbergs olive oil
• Coarse salt and freshly ground black pepper
• 1 tablespoon Balsamic Glaze

Place carrots on nonstick foil-lined jellyroll pan. Drizzle olive oil over top and rub into carrots. Season with salt and pepper. Roast in 425°F. oven until very tender, about 45 minutes. Drizzle roasted carrots with Balsamic Glaze.