Molasses-Glazed Rainbow Carrots

Ingredients

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 

Directions

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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