Roasted Balsamic Carrots

How have I not made something like this before?  Two years of carrots in the Pond, and I never thought of it.

When I went online to get opinions for the oven temperature and whether or not to enclose the carrots in foil, it turned out there are a lot of recipes out there for these.  Most of them were exactly what I had already scribbled down.  Great minds think alike. ;). Then I decided to barbecue, so both questions became irrelevant.  If you're using the oven, it's 375º for 20-30 minutes, stirring halfway through.

*1 lb carrots
2 Tb olive oil
1 Tb balsamic vinegar
2 tsp honey
1/4 tsp each salt and pepper

1.  Peel carrots and cut in two at the halfway point to make the next slices easier.  Then cut into quarters the long way.  If you have a fat carrot, cut the top half into more sticks.  They should all be about the same size so they cook evenly.

2.  Whisk the remaining ingredients into a dressing in a large bowl.  Place the carrot sticks in the bowl and toss to coat.

3.  Lay out a piece of foil large enough to hold all the carrots.  Arrange slices in the middle, then pour remaining dressing over them.  Seal foil into a pouch and place on baking sheet (if using oven).

4.  Grill (or bake) packet for 15 minutes (at 375º).  Open packet, stir slices around, and cook another 10-15 with it open to get the more burnt flavor that comes through in roasted veggies.  If you only cook it closed, you're getting balsamic steamed carrots.

5.  Serve hot as a side, or chill for later to put on a salad.

Difficulty rating  π