Preheat oven to 400 degrees. Line a large baking sheet pan with parchment or foil.
Arrange the washed and peeled carrots on the baking pan. Drizzle with olive oil and toss using a wooden spoon or your hands to coat all sides. Season with salt and pepper. Roast for about 30 minutes, turning the carrots halfway through to brown on all sides. Note-if your carrots are large they will take longer.
Remove from oven and drizzle with balsamic vinegar. Return to the oven for about 5-10 minutes, or until the balsamic is reduced and caramelized.
I used a combination of colored carrots I found at my local grocery store, along with a bundle of regular orange carrots. I just like the festive fall color variety it provides.
I also used a honey and ginger infused balsamic vinegar for added flavor. You can find a lot of infused balsamic vinegars in the grocery store these days, and even more in some specialty stores.