Ingredients
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
Preparation
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.
