12-16 large carrots - with tops if possible
2 Tbsp. Herbes de Provence Olive Oil (or try House Blend Olive Oil)
2 Tbsp. Fig Balsamic (or try Blueberry Balsamic)
1/4 c. goat cheese (or preferred amount)
fresh sea salt & pepper to taste
Heat oven to 400F. Line baking sheet with parchment or foil.
Wash carrots thoroughly and trim tops, leaving approx. 1 - 2" of green. Roast in oven 15-20 minutes, turning once.
Allow to cool slightly so goat cheese doesn't melt. Top with goat cheese - and parsley or scallions if desired. Delicious!
Add roasted chickpeas, pistachios or walnuts for some easy protein.
Can use this recipe for parsnips (or roasted beets if you pre-cook them to their last 20 minutes before using this method).