CARROTS, Balsamic Roasted

Makes 8 servings.

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


1. Heat oven to 450 degrees. Place vegetables in a 13x9x2-inch baking dish.

2. Melt 2 tablespoons 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, 2 minutes.

3. Pour balsamic mixture over carrots and shallots; toss. Roast 50 minutes, stirring once, until carrots are tender. Stir in remaining 1 tablespoon butter and the salt.

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.

=== Tips from Yale I cut the carrots in 1-inch pieces and made the following substitutions.
Karo for molasses
onions for shallots
balsamic salad dressing for balsamic vinegar
It was delicious.