1 pound rainbow baby carrots, halved lengthwise
4 tablespoons unsalted butter, melted
Kosher salt and freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh mint leaves, chopped
2 tablespoons toasted pecans, chopped
1 Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
2 Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
3 While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
4 Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.
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