A beautiful summer vegetable that makes a great centerpiece for that summer picnic.
- 1 pound Baby carrots (long and preferably with stems)
- 1 tbsp dried rosemary
- 1 teaspoon Kosher salt
- 2 tablespoons Balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Olive oil
- Chopped chives, to garnish (optional)
Preheat the oven to 350ºF.
Clean the carrots and arrange them in a single layer in a shallow baking dish.
Combine remaining ingredients in a small mixing bowl. Pour the mixture over the carrots and bake for 30 to 45 minutes or until tender.
Remove from oven. Arrange the carrots on a serving plate covered with the tops of the carrots as a base. Sprinkle with salt and chives (optional).