These are true baby carrots — not the miniature shaped varieties from the grocery store. They taste completely different and roasting them brings out their natural sweetness. Sautéing them in butter and coarse-grained mustard is the perfect finish. Peeling is optional, but make sure to give them a good scrub if not peeled. Serve as a side with my Meaty Nutloaf.
16 ounces baby carrots
2 teaspoons extra-virgin olive oil
Freshly ground black pepper
1 tablespoon unsalted butter
2 teaspoons coarse-grained mustard
1 tablespoon Italian parsley (chopped)
Preheat oven to 450 degrees.
Thoroughly scrub the outside of each carrot. Trim the green stems to about ½ inch and trim away the wispy carrot tips.
Place carrots in a large baggie and add oil, salt, and pepper. Shake to evenly coat carrots. Pour carrots out onto a rimmed baking sheet. Spread out on the sheet so carrots are not overlapping. Roast for about 12 to 15 minutes or until a knife easily pierces one of the carrots. Remove from the oven, cover with foil, and set aside.
Melt the butter in a large frying pan over medium heat until foaming (do not let it burn). Add mustard and stir to combine. Add the roasted carrots and the parsley and toss to coat. Serve while still hot from the pan.