BALSAMIC-ROASTED CARROTS

12 large carrots (about 2 lbs.)

1/4 cup balsamic vinegar

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

cooking spray

1. Preheat oven to 375 degrees.

2. Cut carrots in half lengthwise; cut diagonally into 1-inch pieces to equal 5 cups. Combine carrots, vinegar, olive oil, salt and pepper in a bowl; stir well. Spoon carrot mixture onto a jelly-roll pan coated with cooking spray.

3. Bake for 40 minutes or until carrots are soft and browned, stirring every 15 minutes.

Yields 3 servings (Serving size = 1 cup)

CALORIES: 125; PROTEIN: 2g; CARBS: 23g; FAT: 4g; FIBER: 7g; IRON: 1mg; CHOL: 0mg; SODIUM: 272mg; CALC: 60mg.

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