6 cups (1.5 litres) carrots cut diagonally into 1-inch (2.5-cm) thick pieces

3 tablespoons (45 ml) butter

Salt and pepper

2 tablespoons (30 ml) honey

3 tablespoons (45 ml) balsamic vinegar

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

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