Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Instruction

  • Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
  • Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.