Balsamic-Glazed Carrots

Balsamic-Glazed Carrots

2 pounds medium carrots, peeled
1 tablespoon olive oil
1/4 salt
1/8 teaspoon ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey

1. Preheat oven to 400 degrees.  With vegetable brush, scrub carrots and rinse under cold water.  Cut carrots into quarters lengthwise, then in half crosswise.
2.  In roasting pan, toss carrots with olive oil, salt, and pepper.  Roast 25 minutes.  Stir in vinegar and honey until carrots are coated.  Roast 6 to 8 minutes longer or until carrots are tender and honey dissolved.