Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil orĀ silpat.
Lay the carrots cut side up on the lined baking sheet. Drizzle the olive oil and honey over the carrots. Sprinkle with salt and 1/4 tsp black pepper. Bake for 15 to 20 minutes until fork tender.
In a small saucepan, stir together balsamic vinegar and sugar. Heat over medium heat until the balsamic vinegar is reduced and the consistency is syrupy. Stir in 1/4 tsp black pepper.
Remove carrots to serving dish and drizzle with the balsamic reduction. Garnish with fresh chopped basil. Serve immediately.