Ingredients: 1 Tablespoon melted butter 1 Tablespoon Premium Extra Virgin Olive Oil 2 Tablespoons Franklin Raw Honey 2 Tablespoons Traditional Balsamic Vinegar (divided) 1/4 teaspoon salt 1 teaspoon black pepper 1 (2 lb.) bag carrots, peeled and quartered lengthwise 2 Tablespoons chopped fresh parsley (flat leaf) Directions: Heat oven to 400 degrees. Spray large roasting pan with cooking spray and add carrots. In a small bowl mix melted butter, oil, honey, 1 Tablespoon vinegar, salt and pepper together. Toss the carrots with the mixture to coat. Roast uncovered 15 minutes then stir. Roast 15-18 minutes longer until the carrots are tender and brown. Remove from oven and drizzle with remaining vinegar. Garnish with parsley and serve.
