Hi there.

The snips and snaps,
moments and musings,
reflections and ruminations
of a San Francisco girl out to explore.

Balsamic Roasted Carrots with Mustard Butter

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.


Ingredients

  • 1 lb petit carrots
  • 2 tbsp balsamic vinegar
  • 1 tbsp butter
  • 2 tbsp whole grain mustard
  • 1 tbsp olive oil
  • Salt and Pepper

Directions

  1. 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.
  2. In a small saucepan, melt butter for 1 minute. Add mustard, stir to combine. Remove from heat. Optional: add rosemary or oregano to butter.
  3. Salt and pepper the carrots, and spoon on mustard butter. Serve warm.
The Secret's Out

The Secret's Out

Sam's Favorite Things: Dallas

Sam's Favorite Things: Dallas