• 2servings
  • 35minutes
  • 109calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon ground black pepper

  4. 1 (8 ounce) package baby carrots

  5. 2 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.

  2. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.

  3. 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.


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