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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Tangy and sweet with a great roasted flavor. Ingredients:
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (8 ounce) package baby carrots |
2 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
2. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
3. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
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