Balsamic Roasted Carrots

4 lb carrots, cut into 2” pieces
¼ c shallots (3 large), cut into 1” thick wedges
3 T butter, divided use
2 T packed brown sugar
1 T light colored molasses (I usually use blackstrap, myself)
1/3 c balsamic vinegar
½ t salt

Heat oven 450. Place carrots and shallots in 13x9x2” baking dish. In large skillet, melt 2 T butter until lightly browned. Add brown sugar, balsamic vinegar, and molasses; bring to a boil, stirring constantly, until reduced to ¼ c, about 2 minutes. Pour over carrots and shallots; toss to coat. Roast 50 minutes, stirring once, until carrots are tender. Stir in remaining T butter and salt. Serves 8.