Balsamic Roasted Carrots

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

Preheat oven to 425 degrees F (220 degrees C). Line a 9×13-inch baking pan with aluminum foil.

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.

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.