Ingredients:

• 1 Tbsp J. Olive Co. EVOO
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 (8 oz) package baby carrots
• 2 Tbsp J. Olive Co. Traditional Balsamic

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Line a 9×13-inch baking pan with aluminum foil.
2. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
3. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

Recipe and image courtesy of All Recipes