Submitted by Samantha Deitch for “Not Your Bubbe’s Recipes” by Birthright Israel Next.
2 pounds Baby Carrots
1 TBSP Extra Virgin Olive Oil
1/2 cp Red-Wine Vinegar
1 1/2 TBSP Sugar
Salt and Pepper To Taste
Preheat oven to 425 degrees.
Toss carrots with oil, salt and pepper in a shallow baking pan (1 inch deep). Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on. Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.