Roasted Baby Carrots with Herbed Mustard Butter

Roasted Baby Carrots with Herbed Mustard Butter

Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 4
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Ingredients


4 cup whole Baby carrots
1/4 tsp Black pepper (freshly ground)
1 tbsp Butter, unsalted
2 tsp Dijon mustard
1/4 tsp Kosher salt
2 tbsp Olive oil
1 tbsp Parsley, fresh (coarsely chopped)

Instructions


Heat the oven to 450°F and arrange a rack in the middle.

Place the carrots on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to evenly coat. Roast, shaking the pan occasionally, until a knife easily pierces the carrots, about 10 to 15 minutes. (Smaller carrots will cook in less time.) Remove from the oven and set aside while you prepare the herbed mustard-butter.

Melt the butter in a large frying pan over medium heat until foaming. Add the mustard and stir to combine. Add the roasted carrots and herbs and toss to coat the carrots in the butter mixture. Season with salt and pepper as needed.

Nutrition Facts

Per Portion

Calories 135
Calories from fat 90
Calories from saturated fat 25.5
Total Fat 10.0 g
Saturated Fat 2.8 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.8 g
Cholesterol 7.7 mg
Sodium 273 mg
Potassium 296 mg
Total Carbohydrate 10.2 g
Dietary Fiber 3.6 g
Sugars 5.7 g
Protein 1.0 g

Dietary servings

Per Portion


Vegetables 1.8

Energy sources


Pygal30%451.303129835143.85387428567%313.533147234252.2906622713%372.188244754107.59840401930%67%CarbohydratesFatProtein
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