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Balsamic Roasted Carrots

Balsamic Roasted Carrots
This recipe is adapted from one in Gourmet Magazine. It is a simple variation on caramelized carrots with sugar. The Balsamic vinegar adds a delicate tart note to the sweetness.
Ingredients:

2 pounds of fresh carrots, peeled and cut into sticks
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
2 tablespoons Balsamic vinegar



Directions:


Preheat the oven to 425 degrees F.

 
Toss the carrots in the oil and the salt and place them in a shallow roasting pan. Roast in the middle of the oven, stirring from time to time, until they turn a beautiful golden color and become tender. This should take about a half hour.


Drizzle the vinegar over the carrots and shake the pan a few times.

Roast the carrots until most of the vinegar is evaporated, which should take approximately five minutes more.

Products suggested for this recipe:



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