Grilled Heirloom Carrots

1 lb. heirloom carrots or top on carrots

6 tablespoons extra virgin olive oil

Course sea salt

Cracked black pepper

2 tablespoons thick aged balsamic vinegar

Heat the grill to medium high heat. Trim the carrot greens and toss the carrots in the oil, salt, and pepper. If a few of the carrots are larger than the rest slice them in half, length wise. Grill for about 4 minutes, rotate the carrots, and grill and additional 4 minutes, until you have horizontal grill marks. Remove the carrots from the heat and immediately toss in the vinegar while the carrots are still hot. Serve warm.