2 tbsp. butter, melted
2 tbsp. honey
2 tbsp. balsamic vinegar, divided
1/2 tsp. salt
1/4 tsp. black pepper
2 lb. fresh carrots, quartered
2 tbsp. chopped flat leaf parsley

Heat oven to 400°F. Spray 18x13-inch rimmed pan with non-stick cooking spray (Pam).

In a small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.

Roast uncovered at 400°F for 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned.

Drizzle with remaining 1 tablespoon of vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

Submitted by: Judy Brannock