1 bunch carrots, green tops removed, peeling optional
1 tablespoon olive oil
¼ cup red wine vinegar
1½ tablespoons sugar or sweetener of choice
1. Preheat oven to 425 degrees F.
2. Toss carrots with oil and salt and pepper to taste in a shallow baking pan. Roast in the middle of the oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
3. Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking the pan to coat, then roast until carrots are tender and vinegar is evaporated, 5-8 minutes more.