Roasted Carrots

1 lb carrots
1 1/2 tsp olive oil
1/4 tsp salt
1/8 tsp fresh cracked pepper
1 Tbs balsamic vinegar
1 1/2 tsp sugar

Preheat oven to 400 degrees F
Cut carrots in half, and then each half into quarters lengthwise.
In a large bowl, add olive oil, salt, pepper, and cut carrots. Toss to coat.
Cover a baking sheet with aluminum foil. Spread carrots on sheet. Roast in oven for 25 minutes, turning halfway through.
Mix sugar and balsamic vinegar together. Drizzle over the carrots. Roast another 8 minutes, or until carrots are soft and sugar has dissolved.
Serve immediately.

Serves 4

Recipe from the Delaware Department of Agriculture