Balsamic Roasted Carrots with Mustard Butter
Not exaggerating: these are probably the best carrots I've ever made.
They're the perfect winter side to accompany roast chicken or rosemary fingerlings.
- 1 lb petit carrots
- 2 tbsp balsamic vinegar
- 1 tbsp butter
- 2 tbsp whole grain mustard
- 1 tbsp olive oil
- Salt and Pepper
- Heat oven to 450 degrees. Place carrots in a deep pan, coat with olive oil and balsamic. Roast for 20-30 minutes, turning every 10 minutes, until browned and cooked through.
- In a small saucepan, melt butter for 1 minute. Add mustard, stir to combine. Remove from heat. Optional: add rosemary or oregano to butter.
- Salt and pepper the carrots, and spoon on mustard butter. Serve warm.