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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.