Prep time: 15 minutes
Baking time: 50 minutes
2 pounds baby carrots, pre-peeled and washed
6 tablespoons butter, divided
4 tablespoons firmly packed brown sugar
2 tablespoon molasses
2/3 cup balsamic vinegar
1 teaspoon salt
1. Heat oven to 450 degrees, place carrots in a 13 x 9 baking dish.
2) Melt 4 tablespoons butter in a large skillet, until lightly browned. Add sugar, molasses and vinegar; bring to a boil, stirring constantly until reduced to 1 cup, approx. 2 minutes.
3) Pour balsamic mixture over carrots; toss. Toast 50 minutes, stirring once, until carrots are tender. Stir in remaining 2 tablespoons butter and salt.