Grilled/Roasted Carrots

Ingredients

4-6 carrots aprox 4-5 inch long- cut in half-long-ways

3 to 1 Olive Oil to Balsamic Vinegar (3T to 1T)

1t fresh Rosemary chopped

Grill Directions:

• Whisk all dip/brush carrots

• Place on aluminum foil- also place baking sheet and hot grill

• Turn when roasted color- grill longer- keep warm by closing foil and setting to the side

• The heat up before eating - add any left over dressing- spatula out all the rosary. Put foil back over heat for 2-3 minutes, then serve.

Baking Directions

Coming this winter...