Ingredients
1 medium onion, sliced
1 lb bag carrots
1 tbl Traditional Balsamic Vinegar
1 tbl Raspberry Balsamic Vinegar
2 tbl Blood Orange Olive Oil
1 very small pinch (about 1/8 tsp) rosemary
1 very small pinch (about 1/8 tsp) thyme
black pepper
salt (I use Himalayan Pink salt – but you can use coursely ground sea salt too)
Preparation
Place parchment paper on cookie sheet, or liberally spray with cooking spray.
In a single layer, place down sliced onion (keep towards center of tray)
In a large bowl, combine vinegars, oil, spices. Toss in carrots and coat well. Place carrots on top of onions. Drizzle the rest of liquid over all. Spinkle with coursely ground pepper and salt.
Place in 400* oven for one hour.
