Roast Carrots with Balsamic Vinaigrette

Inspired by Ree Drummond, the Pioneer Woman, here's my attempt at roast carrots with a balsamic vinaigrette. To complete the orange motif, they are shown above with homemade Buffalo wings. 

I took baby carrots, and cut them length-wise in quarters. 

I drizzled the carrots with olive oil, and a pinch of brown sugar, salt and pepper. The oven was preheated to 475. I cooked the carrots for 15 minutes. 

In the meantime, I took balsamic vinegar, added basil, oregano, brown sugar, salt and olive oil for the vinaigrette. 

Once the carrots were done cooking, I put them on the plate, and drizzled with the balsamic vinaigrette.