Preheat the oven to 350°F (180°C) for a convection oven, or adjust by increasing cooking time by 20-30% for a standard oven

Wash the 2 lb (1 kg) carrots, then peel and trim their tops and tails. Cut them into triangular wedges by slicing on an angle and turning the carrot after each cut

Place the cut carrots in a bowl with a generous amount of salt and pepper, 3 tbsp olive oil, and 2 tbsp balsamic vinegar. Toss or mix well until each piece is evenly coated

Transfer the coated carrots to a roasting dish. Bake for 40 minutes. After 20 minutes, remove the carrots from the oven, toss or turn each piece over, and return to the oven to continue baking until tender and caramelized

Combine 1¼ tbsp brown sugar, 3 tbsp butter, and the juice from half of the orange in the same bowl used for the carrots (no need to wash it). Microwave for approximately 1 minute, or until the butter is hot and melted. Alternatively, heat in a small saucepan on the stove

Once cooked, remove the carrots from the oven and transfer them directly into the hot butter and sugar mixture. Mix and toss well until the carrots are evenly coated with the glaze

Optionally, chop 1 handful of fresh parsley and add to the glazed carrots, then mix thoroughly before serving