8 Side-Dish Servings

• Preheat oven to 400°F.
• Trim 2 pounds baby carrots (see Tip), leaving 1 inch green stems on.
• With vegetable brush, scrub carrots and rinse under cold water.
• Pat dry with paper towels.
• In 15½” by 10½” jelly-roll pan, toss carrots with 1 tablespoon olive oil, ¼ teaspoon salt, and ½ teaspoon ground black pepper.
• Roast 25 minutes.
• Stir in 2 tablespoons white or traditional balsamic vinegar and 1 tablespoon sugar until carrots are coated.
• Roast 6 to 8 minutes longer or until carrots are tender and sugar has dissolved.
• TIP In springtime, bunches of fresh baby carrots should be readily available at supermarkets and farmers’ markets.
• If not, use 2 pounds medium carrots, quartered lengthwise then halved crosswise.
• For this recipe, we don’t recommend using prepackaged “baby” carrots; they require a much longer roasting time, and we’ve found they don’t caramelize as well.