Roasted Whole Carrots

1 bunch carrots, tops removed and large ones sliced in half lengthwise
1/4 cup olive oil
5 cloves garlic, peeled and minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
1.  Preheat oven to 450.  Put oil in a large ovenproof skillet over medium high heat.  When it shimmers, arrange the carrots in one layer, toss in the garlic and sprinkle with salt and pepper.
2.  Cook, undisturbed, until the carrots begin to brown, 5-10 minutes, then transfer to oven.  Cook, shaking pan occasionally, until the carrots are quite brown and are easily pierced with a knife, about 30 minutes.
3.  Taste and adjust seasoning, then drizzle on balsamic vinegar and serve hot or warm.  Serves 4 as a side dish.