Roasted Baby Carrots with Herbed Mustard Butter

7 25 128
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Roasted Baby Carrots with Herbed Mustard Butter
Health Highlights


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, Extra Virgin
1 tbsp Parsley, fresh (coarsely chopped)


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 128
Calories from fat 89
Calories from saturated fat 26.5
Total Fat 9.9 g
Saturated Fat 2.9 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.6 g
Cholesterol 8.4 mg
Sodium 276 mg
Potassium 296 mg
Total Carbohydrate 10.6 g
Dietary Fiber 3.6 g
Sugars 5.7 g
Protein 0.8 g

Dietary servings

Per Portion

Vegetables 1.8

Energy sources


Meal Type(s)