6 Servings 60 min Cook
9 0 Grams Baby Carrots
1/4 Cup Red Wine Vinegar
1 1/2 Tbsp Sugar
1 Tbsp Olive Oil
Preheat the oven to 425F.
Peel and cut the green tops off of the carrots.
Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan.
Roast in middle of oven, stirring once, until barely tender, about 20 minutes.
Leave oven on.
Stir together vinegar and sugar until sugar is dissolved.
Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.