1 small bag of baby carrots 1/4 cup extra virgin olive oil, divided 1 tablespoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 450°F. 2. In a roasting pan, combine the carrots, 2 tablespoons oil, vinegar, salt, and pepper. Toss to coat. Roast for 20 to 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm. Drizzle with the remaining oil.