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Categories:
carrots olive oil kosher salt freshly ground black pepper unsalted butter coarse-grained mustard fresh herbs
Viewed: 85 - Published at: 5 years agoIngredients
- 1 pound baby carrots (about 2 bunches), peeled (optional), green stems trimmed to 1/2 inch, and wispy carrot tips removed
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 teaspoons coarse-grained mustard
- 1 tablespoon coarsely chopped fresh herbs, such as dill, flat-leaf parsley, chives, chervil, or tarragon
Method
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- Place the carrots on a baking sheet, drizzle with the oil, season with salt and pepper, and toss to evenly coat.
- Roast, shaking the pan occasionally, until a knife easily pierces the carrots, about 10 to 15 minutes.
- (Smaller carrots will cook in less time.)
- Remove from the oven and set aside while you prepare the herbed mustard-butter.
- Melt the butter in a large frying pan over medium heat until foaming.
- Add the mustard and stir to combine.
- Add the roasted carrots and herbs and toss to coat the carrots in the butter mixture.
- Season with salt and pepper as needed.
