Preheat your oven to 400°F (200°C).

Thoroughly wash your fresh baby carrots. Peeling is optional if they are clean and unblemished. Trim off the tops if not already done.

In a mixing bowl, drizzle the carrots with olive oil, ensuring each carrot is well-coated. Sprinkle with salt and freshly ground black pepper.

Prepare your baking sheet by lining it with parchment paper or lightly greasing a large cast iron skillet. Arrange the carrots in a single layer, avoiding overcrowding to promote even roasting.

In a small saucepan, whisk together brown sugar, honey, rosemary, Italian seasoning, balsamic vinegar, and minced garlic until combined.

Add the butter to the saucepan and place it over medium heat. Allow the mixture to melt together while bringing it to a gentle boil.

Once the glaze is bubbling, remove the saucepan from the heat. Use a pastry brush or spoon to generously brush each carrot with the glistening balsamic glaze.

Spoon any remaining glaze over the top of the carrots on the baking sheet or skillet.

Place the carrots in the preheated oven and let them roast for 20-30 minutes. Keep an eye on them—roasting times may vary based on carrot thickness and your preference for tenderness.

Once the carrots are soft and caramelized, remove them from the oven. Transfer to a serving platter and drizzle with extra glaze if desired.