Preparation Time: approximately 5-8 minutes

Cooking Time: approximately 20 minutes

Serving Size: about 6 pieces, Serves about 4

0 Slices on The Slice Plan

Ingredients

2 pounds carrots, cut into pieces*½ cup balsamic vinegar½ tsp salt½ tsp garlic powder½ tsp black pepper

*Carrots should either be baby carrots (halved), whole carrots cut in half lengthwise and halved the opposite way, or a bunch of carrots (shown below) cut in half.

Directions

Preheat oven to 375 degrees. Toss together balsamic, salt, garlic, and pepper. Add carrots and toss together. Lay flat in one single layer on baking pan. Roast for 15 minutes or until al dente, tossing the carrots with the balsamic 3-4 times. Remove from oven and allow to rest about 5 minutes.

Toss mixture one more time to ensure the carrots are coated with the balsamic and serve.

Turn-out & Storage

Serve hot. Great when served alongside grilled chicken, salmon, lean steak, or tofu! Also a great accompaniment to any quinoa salad, such as this one: http://the-sage.org/post/83096238113/texmex-quinoa-salad!

This recipe can be stored for up to 3 days under refrigeration.