Balsamic Roasted Carrots

Ingredients

• 4  pounds carrots, cut in 2-inch pieces
• 1/4  pound (3 large) shallots, cut into 1/2-inch-thick wedges
• 3  tablespoons butter, divided
• 2  tablespoons packed brown sugar
• 1  tablespoon light-colored molasses
• 1/3  cup balsamic vinegar
• 1/2  teaspoon salt

Directions

1. Heat oven to 450 degrees F. Place vegetables in a 13x9x2-inch baking dish.

2. Melt 2 tablespoons butter in a large skillet, until lightly browned. Add sugar, molasses, and vinegar; bring to a boil, stirring constantly until reduced to 1/2 cup, 2 minutes.

3. Pour balsamic mixture over carrots and shallots; toss. Roast 50 minutes, stirring once, until carrots are tender. Stir in remaining 1 tablespoon butter and the salt. Makes 8 servings.

Make-Ahead Tip: To make ahead, prepare as above. Cover and refrigerate up to 24 hours. Let stand at room temperature 1 hour, then microwave, covered, on High, 5 to 6 minutes, stirring once.