Active Time

　　30 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 6 servings

　　2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches

　　1 tablespoon extra-virgin olive oil

　　1/4 cup red-wine vinegar

　　1 1/2 tablespoons sugar

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.

　　

Step 3

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.