Sometimes a nutritionist has to have her fries. Today was one of those days when the idea of warm, salty fries (and too many carrots in the fridge) married into one of the best snacks ever.
2 lbs of carrots
1 tbsp of olive oil
1 tbsp of balsamic vinegar
sea salt + pepper
Cut off ends of carrots and lay, in rows, on baking sheet. Drizzle with olive oil then add sea salt and pepper. Use your hands to ensure carrots are evenly coated. Put in oven at 425 degrees for 15 minutes, flip over and add balsamic vinegar, and cook another 15 minutes until well-roasted. Enjoy!