Balsamic Roasted Carrots

This is another wonderful recipe adapted from one in Gourmet Magazine, the November 2002 issue. Again, this is really simple. The carrots come out tasting sweet, which can be a real hit with kids. This makes about 4 servings.

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

Preparation:
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.

Directions:
This is another wonderful recipe adapted from one in Gourmet Magazine, the November 2002 issue. Again, this is really simple. The carrots come out tasting sweet, which can be a real hit with kids. This makes about 4 servings.

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Balsamic Roasted Carrots

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