Ingredients:
1 small bag of baby carrots
1/4 cup extra virgin olive oil, divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 450°F.
2.
In a roasting pan, combine the carrots, 2 tablespoons oil, vinegar, salt, and pepper. Toss to coat. Roast for 20 to 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm. Drizzle with the remaining oil.
Nutritional Facts per serving
| CALORIES | 357.9 CAL |
| FAT | 28.6 G |
| SATURATED FAT | 4 G |
| CHOLESTEROL | 0 MG |
| SODIUM | 752.3 MG |
| CARBOHYDRATES | 24.6 G |
| TOTAL SUGARS | 12.6 G |
| DIETARY FIBER | 6.9 G |
| PROTEIN | 2.3 G |
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