Step 1

Preheat oven to 425 degrees F.

Step 2

Remove stem from carrots and slice in half, lengthwise.*

Step 3

Arrange carrots on baking sheet and toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.

Step 4

Roast for about 20 minutes, then remove from oven.

Step 5

Turn carrots making sure to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top and toss to coat. Use a paper towel to soak up any residual fluids on the bottom of the pan allowing the carrots to roast instead of steam. Return to the oven for 20-30 more minutes, or until tender and caramelized.