Herb roasted carrots with mustard

Ingredients

• Carrots

  Raw

  4 cup chopped or 512g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Parsley

  Raw

  ½ tbsp or 2g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Dill weed

  Spices, dried

  ½ tbsp or 2g

Directions

1. Heat the oven to 450°F and arrange a rack in the middle.
2. 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.
3. 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 chopped herbs and toss to coat the carrots in the butter mixture. Season with salt and pepper as needed.

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