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Roasted Baby Carrots with Mustard-Herb Butter

Amy Wisniewski
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

2

bunches 1 pound baby carrots

1 tbsp

Herbs, fresh

2 tsp

Grained mustard, coarse

1

Black pepper, Freshly ground

1

Kosher salt

2 tsp

Olive oil

1 tbsp

Butter, unsalted