Side Dish
6 - 8 servings
10 minutes
20 minutes
Chef Ida Rodriguez
An easy side for week night meals, but also nice enough for gatherings.
2 pounds Baby French Carrots, trimmed
1 tablespoon olive oil
1/2 teaspoon each salt and pepper
3 ounces red wine vinegar
2 tablespoons sugar
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.
