Balsamic Glazed Roasted Carrots

Carrots are for more than soup. I love carrots as the star of the show and all the better when the farmer's market has them in a rainbow of colors (white, yellow, purple). When you coat any vegetable in a vinegar prior to roasting, a beautiful glazy thing happens. Here I used balsamic vinegar because I had it in the cabinet, but you could use apple cider vinegar or whatever flavorful vinegar you have. To make this side dish I scrubbed my carrots (DID NOT peel - cuz that's where the vitamins are!), tossed them in about a tablespoon or so of balsamic vinegar, a tablespoon of flavorful olive oil, salt and pepper, tossed to coat and roasted for about 30 minutes or until fork tender at 350 degrees. That's it! And they are pretty and delicious and healthy. So pull those carrots from the back corner or drawer of your refrigerator and give them center stage. Enjoy!