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.