Stole this recipe from carlsbadcraving.com because it looked so delicious and seemed very easy to make. And I love it when I'm right! When I served this at a big family dinner everyone raved about it and chomped it like candy! When I first made it the measurements seemed off. There was waaaaay to much sauce. But even though it appears to be excessive it's NOT! The carrots suck it up and the infusion tastes amazing! Perfect side dish! 

Ingredients 

• 2lbs of thin organic carrots peeled, leaving 2" of green tops
• 1/4 cup apricot preserves
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon butter, melted
• 1 teaspoon balsamic vinegar
• 1 teaspoon garlic powder 
• 1/4 teaspoon ground mustard 
• 1/4 teaspoon thyme leaves
• 1/8 teaspoon ground cumin
• Pinch of salt
• Pinch of pepper

Directions 

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Line carrots onto sheet evenly.
2. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.