Why are baby carrots so often served in a sugary glaze when roasting brings out their natural sweetness? A quick turn in a hot oven and a toss in coarse-grained mustard butter and fresh herbs is all they need. If your baby carrots are small enough in diameter, leave them whole; if they’re thick, halve them lengthwise. Peeling is optional, but make sure to give them a good scrub. Serve as a side with Boneless Roasted Leg of Lamb, Slow-Roasted Prime Rib au Jus, or Grilled Chicken Breasts with Balsamic Rosemary Marinade.
Shopping note: Don’t confuse packaged baby-cut carrots, which are mature carrots whittled into a smaller (i.e., “baby”) size, with fresh, green-topped, authentically immature carrots. True babies are tender, tapering, and unpeeled.