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Roasted Baby Carrots with Mustard-Herb Butter

Butter Herbs Carrots Easter Christmas Thanksgiving Roasting Gluten Free Low Carb Vegetarian Mustard Chives Dinner Side Dish Spring Vegetables Easy
Butter Herbs Carrots Easter Christmas Thanksgiving Roasting Gluten Free Low Carb Vegetarian Mustard Chives Dinner Side Dish Spring Vegetables Easy
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Roasted Baby Carrots with Mustard-Herb Butter
2 to 4 servings Easy
3.5 11
(11) Total: Active:
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Ingredients (7)

  • 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
Nutritional Information
  • Calories191
  • Fat11.06g
  • Saturated fat4.39g
  • Trans fat0.23g
  • Carbs22.94g
  • Fiber6.8g
  • Sugar10.81g
  • Protein2.64g
  • Cholesterol15.27mg
  • Sodium213.27mg
  • Nutritional Analysis per serving (2 servings) Powered by
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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
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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.

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Instructions

  1. 1Heat the oven to 450°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.
  2. 2Melt 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.
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