Balsamic Roasted Carrots

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
Peel and slice 2 lbs carrots into ½-inch thick sticks or rounds.
In a large bowl, mix ¼ cup olive oil, 3 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper.
Add the carrots and toss until evenly coated.
Spread carrots in a single layer on the baking sheet and bake 25–35 minutes, tossing halfway through, until tender with caramelized edges.
While carrots roast, add ½ cup balsamic vinegar, ¼ cup honey, 2 Tbsp brown sugar, 1 Tbsp Dijon mustard, and ½ tsp red pepper flakes to a small saucepan.
Simmer over medium heat for about 10 minutes, stirring often, until thickened to a syrup-like glaze.
Transfer carrots to a serving dish and drizzle with the warm honey balsamic glaze.