Roasted Spring Carrots in Agrodolce

Preheat oven to 400°F.

Place carrots on a large rimmed baking sheet. Drizzle with oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast, turning occasionally, until golden brown and tender, 35 to 40 minutes.

Meanwhile, combine vinegar, honey, raisins and orange zest in a small saucepan. Bring to a simmer over medium heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until syrupy, 15 to 20 minutes. Discard the zest. Season with the remaining 1/8 teaspoon each salt and pepper.

Spoon the agrodolce over the carrots and toss to coat. Return to the oven and roast for 5 minutes more. Serve the carrots sprinkled with parsley, if desired.