Balsamic & Orange Roasted Carrots

• 12 whole Small To Medium Carrots
• 1/4 cups Freshly Squeezed Orange Juice
• 1/4 cups Balsamic Vinegar
• 3 cloves Garlic, Minced
• 1/2 Tablespoons Orange Zest
• 2 Tablespoons Olive Oil
• 1 pinch Salt And Pepper, to taste

1. Preheat oven to 375u0b0F.
2. Cut carrots into halves or quarters lengthwise depending on the size of the carrots. You want them to all be a similar thickness. Place on a baking sheet.
3. Add orange juice to a small sauce pan. Add balsamic vinegar and simmer over low heat for 3-5 minutes until is starts to thicken slightly. Add minced garlic and orange zest. Simmer for another 3-5 minutes until the mixture reduces by about half.
4. Toss carrots with olive oil, balsamic orange sauce, and salt and pepper. Place carrots in 375u0b0F oven for 30-40 minutes, until they reach desired tenderness. To serve, you can squeeze more fresh orange juice over the top.
5. Note: This recipe works with regular or fancy multi-colored carrots, so don't fret if you don't have the ones you see in the photo.

carrots, freshly squeezed orange juice, balsamic vinegar, garlic, orange zest, olive oil, salt

Taken from tastykitchen.com/recipes/sidedishes/balsamic-orange-roasted-carrots/ (may not work)