Balsamic-Roasted Carrots

-Preheat your oven to 425.

-Cut 1 bunch of a carrots into 1 inch pieces.

-In a shallow roasting pan, toss the carrots with 2 TBS extra virgin olive oil and big pinch of salt or two.

-Roast carrots in the middle of the oven, stirring occasionally, until golden and tender, 25 to 30 minutes.

-Drizzle 2 tablespoons balsamic vinegar over carrots and shake pan a few times.

-Roast carrots until most of vinegar is evaporated, about 2 minutes more.

-Serve warm or at room temperature.