Balsamic Roasted Carrots

• 4 lbs carrots, cut in 2-inch pieces
• 1/4 lb shallot, cut in 1/2-inch thick wedges (3 large)
• 3 tablespoons butter, divided
• 2 tablespoons firm packed brown sugar
• 1 tablespoon light molasses
• 1/2 cup balsamic vinegar
• 1/2 teaspoon salt

1. Preheat oven to 350u0b0F.
2. Put vegetables in a 13x9-inch dish.
3. Melt 2 T butter in a skillet over medium heat until lightly browned.
4. Add sugar, molasses and vinegar.
5. Bring to a boil, stirring constantly until it is reduced to 1/2 cup (2 minutes). Pour mixture over carrots and shallots and toss to coat.
6. Roast in oven 50 minutes stirring once.
7. Remove from oven. Stir in remaining 1 T butter and salt.
8. **This can be made ahead of time.
9. Just cover and refrigerate.
10. Then let stand at room temperature for 1 hour.
11. Microwave on HIGH covered for 5-6 minutes stirring once.

carrots, shallot, butter, firm packed brown sugar, light molasses, balsamic vinegar, salt

Taken from www.food.com/recipe/balsamic-roasted-carrots-74495 (may not work)