4lbs of carrots, cut into 2" pieces
3 large shallots, cut into wedges
3 tbsp butter
2 tbsp light brown sugar
1 tbsp light colored molasses
1/3 cup balsamic vinegar
½ tsp salt
Preheat the oven to 450°
Place the carrots and the shallots in a 13 x 9 x 2 baking dish and set aside.
In a large skillet, melt 2 tbsps of butter until lightly browned. Add the sugar, molasses and vinegar and bring to a boil. Stir constantly until the liquid has reduced to ½ cup. About 2 minutes.
Pour the balsamic mixture over the carrots and toss to coat.
Roast for 50 minutes or until the carrots are tender, stirring halfway through the cooking process. Stir in the remaining butter and salt and serve.