- 1 pound carrots, peeled
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 or 3 rosemary sprigs
Preheat the oven to 425º F.
Line a baking sheet with parchment paper.
Arrange the carrots on the baking sheet so they are in one layer. Drizzle them with the balsamic vinegar and olive oil and then season them with salt and pepper. Place the rosemary on the pan and cover the pan with aluminum foil.
Roast the carrots covered for 30 minutes. After 30 minutes, remove the aluminum and continue to roast the carrots for 15 minutes longer or until they are tender.
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