BALSAMIC ROASTED CARROTS Makes 4 servings. 2 lb carrots, cut into 3 1/2- by 1/2-inch sticks or baby carrots. 2 tbs olive oil 1/4 tsp salt 2 tbs balsamic vinegar Preheat oven to 350°F. Toss carrots with oil and salt in a shallow roasting pan (1 inch deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more.