- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 pounds Baby Carrots trimmed
- 1 tablespoon Olive Oil
- 1/2 teaspoon each Salt and Pepper
- 3 ounces Red Wine Vinegar
- 2 tablespoons Sugar
Directions
Toss carrots with olive oil season with salt and pepper. Place in baking dish. Roast in pre-heated 425 degree oven for 15 minutes.
Mix vinegar and sugar until dissolved. Drizzle over carrots, stirring to coat carrots. Return to oven 5-8 minutes until carrots are tender.
