Balsamic-Roasted Carrots

-Preheat your oven to 425.

-Cut 1 bunch of a carrots into 1 inch pieces.

-In a shallow roasting pan, toss the carrots with 2 TBS extra virgin olive oil and big pinch of salt or two.

-Roast carrots in the middle of the oven, stirring occasionally, until golden and tender, 25 to 30 minutes.

-Drizzle 2 tablespoons balsamic vinegar over carrots and shake pan a few times.

-Roast carrots until most of vinegar is evaporated, about 2 minutes more.

-Serve warm or at room temperature.

Balsamic Summer Squash

-Preheat broiler.

-Cut 1-2 pounds of summer squash into large chunks.

-In a large bowl, toss the summer squash with the following:

3 TBS extra-virgin olive oil

½ tsp sea salt

Fresh ground black pepper

-Arrange squash in 1 layer on a large shallow baking sheet.

-Broil with pan about 3 to 5 inches from heat without turning, until browned in spots and beginning to soften, 4 to 6 minutes.

-Drizzle 2 TBS Balsamic vinegar over broiled summer squash and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes more.

-Sprinkle  ¼ cup grated Parmigiano-Reggiano cheese over squash and broil again until cheese is melted, about 1 minute more.

-Cool to room temperature and serve sprinkled with ¼ cup toasted pine nuts.