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Balsamic Roasted Carrots

Source of Recipe

Ladies' Home Journal

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

Heat oven to 450 degrees.
Place vegetables in a 13x9x2-inch baking dish. Melt 2 Tbs 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, about 2 minutes. Pour balsamic mixture over carrots and shallots, toss. Roast 50 minutes, stirring once, until carrots are tender. Stir in remaining 1 Tbs butter and 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.