Spiced Carrots with Sweet Balsamic Glaze

Ingredients for carrots:
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp coriander
4 oz balsamic
2 tsp agave nectar
1 bag of multi colored carrots
3 TBSP butter

Directions:
1. Melt butter in a small dish with all spices.  Stir.
2. Trim carrots and try to make then somewhat the same size to ensure even cooking.  Lay them out on a cookie sheet and brush all of the spiced butter mixture on all sides of the carrots.
3. Put carrots in a preheated 400 degree oven for about 40-45 minutes. Turn once in the middle.
4. To make balsamic reduction, put balsamic and agave in a small saucepan over medium low heat. Reduce to about half and then drizzle over the carrots.

This is a great fall spiced carrot dish with a sweet balsamic reduction. I served it with a coffee-rubbed shell steak and a Petit Sirah wine. The Petit Sirah had just a hint of smokiness and the palate of dark berries which played really well with this meal.

Enjoy!