Roasted Whole Organic Carrots

Ingredients

Small Organic Carrots 1 bunch (with tops on so that you can judge for freshness)

Fresh Ginger 1 tsp finely chopped

Garlic 1/2 tsp. minced

Extra Virgin Olive Oil to coat the carrots lightly

Red Wine Vinegar 3 small splashes

Dried Thyme 1 pinch

Dried Tarragon 1/2 tsp.

Salt 3 pinches

Freshly Ground Black Pepper 5-6 grinds

Instructions

Preheat oven to 400 degrees

Wash and scrub the carrots. There is no need to peel the young small tender carrots.

Scrape peeling from small 1 1/2 " piece of fresh ginger, chop very finely.

Mince Garlic

Sprinkle ginger, garlic, thyme, tarragon, salt and pepper evenly over the carrots. Add olive oil lightly coating the tops of the carrots, add the splashes of red wine vinegar. Gently move the carrots around to coat them. Don't worry too much about this because they will get the flavor from baking while covered.

Cover tightly with aluminum foil.

Cook 30-40 minutes covered

Check with fork for tenderness, continue cooking if not quite there. You will want them Almost tender...

When almost tender remove the aluminum foil and cook for 10-15 minutes longer to brown slightly and caramelize them.