In a small saute pan heat butter and brown sugar.

Add walnuts. Toss to combine.

Heat until the sugar has almost dissolved.

Remove walnuts to a small cookie sheet lined with parchment paper. Cool slightly. Place in the fridge while you prepare carrots.

Pre heat oven to 375 degrees.

Wash and dry carrots.

In a small bowl combine oil, vinegar, honey, balsamic, rosemary and salt & pepper.

Spread carrots on an even layer on a large cookie sheet. Pour balsamic mixture over the carrots.

Roast carrots for 45 minutes.

Place carrots in a serving bowl and top with walnuts and pomegranate kernels. Garnish with thyme.