Roasted Balsamic Carrots

¼ cup balsamic vinegar
1 tbsp packed dark brown sugar
¼ cup butter
1 tsp salt
4-5 large carrots, peeled and cut into 2 inch pieces.

Preheat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce until sauce starts to thicken. Add butter and salt. Stir and simmer  few minutes. Mix in carrots until coated. Spread mixture onto a  foil lined baking pan and roast stirring occasionally until carrots are slightly browned on edges, about 40 minutes.