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Roasted Baby Carrots with Herbed Mustard Butter

kept byspboone
recipe byChow
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Ingredients: 

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, Italian parsley, chives, chervil, or tarragon


 

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