She Strengthens

Unlock the Natural Sweetness of Baby Carrots

When it comes to preparing baby carrots, many of us default to serving them in a sugary glaze. But why mask their natural sweetness when a simple roasting technique can bring it out? With a quick turn in a hot oven and a flavorful finishing touch, you can elevate these tiny vegetables to new heights.

The Perfect Roasting Technique

To get started, preheat your oven to 450°F (230°C) and arrange a rack in the middle. Place your baby carrots on a baking sheet, drizzle with olive oil, and season with kosher salt and freshly ground black pepper. Toss to evenly coat, making sure each carrot is well-coated.

Roasting Time

Roast the carrots for 10 to 15 minutes, shaking the pan occasionally, until they’re tender and easily pierced with a knife. Smaller carrots will cook more quickly, so keep an eye on them.

Herbed Mustard-Butter: The Finishing Touch

While the carrots are roasting, prepare the herbed mustard-butter. Melt unsalted butter in a large frying pan over medium heat until it’s foamy. Add coarse-grained mustard and stir to combine. Once the carrots are done, remove them from the oven and add them to the butter mixture. Toss to coat, ensuring each carrot is well-coated.

Finishing Flair

Finally, add some chopped fresh herbs – such as dill, parsley, chives, or tarragon – to the carrot mixture and toss to combine. Season with salt and pepper as needed.

Tips and Variations

For the best results, use fresh, green-topped, authentically immature carrots. These will be tender, tapering, and unpeeled. You can also pair these roasted carrots with a variety of main dishes, such as Boneless Roasted Leg of Lamb, Slow-Roasted Prime Rib au Jus, or Grilled Chicken Breasts with Balsamic Rosemary Marinade.

Recipe at a Glance

Yield: 2 to 4 servings
Difficulty: Easy
Total Time: 30 minutes
Active Time: 15 minutes

Ingredients:

• 1 pound baby carrots (about 2 bunches)
• 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