Baked Easter carrots

These carrots are perfect any time of year, though I recently prepared them for Easter. I happened to find red carrots at the market, and they seemed to add an extra sweetness to the dish.  I would recommend them highly.

Here is how I prepared the carrots. I used two bunches of red carrots and trimmed the greens down to fit on a baking sheet, after peeling them. I prepared the sheet pan with spray Pam with olive oil and seasoned the carrots to taste with sea salt and black pepper.

Preheat the oven to 400 degrees.  In a sauce pot on the stove, I added 2 tablespoons margarine, 2 tablespoons brown sugar, 1 tablespoon honey, 1/2 teaspoon Italian seasoning, and 1/2 tablespoon balsamic vinegar. Bring up to temperature to melt the margarine and incorporate the ingredients.  Pour over the carrots on the sheet pan.

Bake for 30 minutes until tender.  I checked them and rotated them after 20 minutes.  If the carrots are very thick, they could be sliced again to help with the roasting time.

These were very tasty served with our Easter ham.

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