Makes 3 servings.
1 lb. carrots (1/2 to 1 inches in diameter), peeled, halved lengthwise
1-1/2 tablespoons olive oil
salt and pepper
1/2 tablespoons butter
1/2 tablespoons honey
1/3 teaspoon balsamic vinegar
1) Preheat oven to 400°F and place rack in center.
2) Line a rimmed baking sheet with foil. Combine carrots, olive oil, salt and pepper in a blow and mix until carrots are coated.
3) Roast vegetables 8 minutes; stir. Roast vegetables 8 minutes longer and stir again. Continue roasting until vegetables about five minutes, or until they’re tender enough to be easily pierced with a knife. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
3) Melt butter in heavy small saucepan over medium heat. (Do not let brown.) Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.