Burnt Carrots with Honey, Black Pepper, Butter and Almonds

I made a half recipe of this. I didn't cook my whole carrots as long as I should have since not all of them were completely done. Son-in-law said he liked them better with a little bite left in them instead of completely soft. They did taste quiet good and normally I don't care for sweetened carrots. I think the soak in the vinegar for a few minutes before putting back in oven with the honey and butter helps that factor for me. I'll try these again and blacken them a bit more to see how they taste that way.