| 4 large carrots, peeled and halved lengthwise | 1 rounded Tbs minced fresh rosemary and/or thyme (may substitute a tsp of dried) |
| 1 Tbs olive oil | Kosher salt and freshly ground pepper to taste |
| 1 Tbs balsamic vinegar |
Toss carrots with the olive oil, vinegar, herbs, and sprinkle with salt and pepper to taste. Grill over medium heat about 15-20 minutes, turning a few times, or until the carrots are cooked to al dente. Exact time will depend on the thickness of the carrots.
