Ingredients:
4 lbs carrots, cut in 2-inch pieces
1/4 lb shallots, 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
Directions:
Preheat oven to 350 F.
Put vegetables in a 13×9-inch dish.
Melt 2 T butter in a skillet over medium heat until lightly browned.
Add sugar, molasses and vinegar.
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.
Roast in oven 50 minutes stirring once.
Remove from oven. Stir in remaining 1 T butter and salt.
**This can be made ahead of time.
Just cover and refrigerate.
Then let stand at room temperature for 1 hour.
Microwave on HIGH covered for 5-6 minutes stirring once.
Servings: 8
Time preparation: 5 min.
Time total: 65 min.