4 Servings 15 min Cook
4 Cup chopped Carrots
2 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1 Tbsp Butter
1/2 Tbsp Parsley
2 Tsp Dijon Mustard
1/2 Tbsp Dill Weed
Heat the oven to 450°F and arrange a rack in the middle.
Place the carrots on a baking sheet, drizzle with half of the 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.
Add the other half of the oil to a large frying pan over medium heat (a tablespoon of butter works best here if you're not strictly paleo).
Add the mustard and stir to combine.
Add the roasted carrots and chopped herbs and toss to coat the carrots in the mustard mixture.
Season with salt and pepper as needed.
