Chop the tops off carrots, and slice lengthwise. Rinse and pat dry. Spread carrots on a large baking sheet, in a single layer.

Drizzle carrots with olive oil and toss until lightly coated.

Drizzle with the agave syrup and balsamic finger. Toss again until all the carrots are coated in the mixture. Sprinkle with salt and pepper.

Bake for 30-45 minutes, until carrots are tender and browned.