Preheat the oven to 425 degrees F.

Line a rimmed cookie sheet, or pan, with parchment paper. Set aside.

If the carrots are really large you can slice them in half lengthwise. If they are thin you can leave them whole. Peel if desired. I did one batch peeled, and one batch not peeled.

Place the carrots in a large mixing bowl and toss with oil, salt and white pepper. Make sure to toss until evenly coated.

Now arrange the carrots in a single layer on your cookie sheet. You can place some cut side down, and some cut side up. Whatever works for you.

Place the cookie sheet in the oven, and roast the carrots for about 10 to 15 minutes, depending on

thickness
.

In another small bowl add the honey and balsamic vinegar, whisk until it comes together perfectly. Pour this over top of the carrots evenly, move the carrots around until it evenly coats them all.
Roast the carrots for an additional 15-20 minutes, depending on size. You can cook them to taste, if you like al dente cook them for a little less time. If you like them soft you can cook them for longer. I like mine to caramelize almost to the point of overdone, with the inside of the carrots being soft. It's just how I roll.

Remove from oven. They are best when eaten immediately. 

Serve with a big old rainbow coloured smile!