Balsamic Roasted Carrots

Really simple side dish.  Go easy on the balsamic vinegar.

2-3 servings

5 calculated points

Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ 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.

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.