Easy Roasted Carrots with Balsamic Glaze

Ingredients

• 1 lb. carrots peeled and cut into diagonal pieces the same thickness
• 1 1/2 T balsamic vinegar
• 1 1/2 T Agave Nectar or Maple Syrup
• Olive oil for spraying roasting pan
• Salt and fresh ground black pepper to taste

Directions

1. Heat the oven to 425F/220C. Peel the carrots, trim away the ends, and slice any slender carrots on the diagonal into evenly sized pieces. For carrots with a wider top, remove the thick section, split it lengthwise, then cut it into diagonal slices so all the pieces are about the same thickness.
2. In a small bowl, whisk together the balsamic vinegar and Agave Nectar, or maple syrup. Coat a flat roasting pan with olive oil or non-stick spray, then spread the carrots out in a single layer.
3. With a pastry brush, coat the carrots with about 2/3 of the agave-balsamic mixture. Roast for about 20 minutes, then flip the carrots with a metal turner and brush on the rest of the glaze.
4. Return the pan to the oven for 10 minutes more, then turn the carrots again and test them. Keep roasting until they are fork-tender and lightly browned, which was not quite 10 minutes more in my toaster oven.
5. Pay close attention near the end, since the glaze can move from beautifully browned to too dark pretty fast. Finish with as much sea salt and freshly ground black pepper as you like, and serve hot.