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Author Notes: The sauce for these carrots, like many things that come out of my kitchen, is the result of complete impulsive randomness when I decided I wanted a simple butter sauce to dress up otherwise delicious roasted carrots. If you don't have any fresh herbs on hand to make herb butter, don't sweat it. The sweet and tangy flavor of the maple and dijon will still be delicious. —Holly Stephenson | Feast or Fallow
Serves serves 4
- 1 bunch rainbow carrots
- 2 tablespoons butter
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh chives, chopped
- 1/2 clove garlic, minced
- t tablespoons dijon mustard
- 1 tablespoon maple syrup
- Preheat oven to 400 degrees.
- Scrub carrots thoroughly to remove all the dirt, pat to dry. Remove the top stem and slice each carrot in half, long ways. Use organic carrots, and don't worry about peeling them.
- Toss lightly in olive oil, salt and pepper and lay evenly on a baking sheet to roast for 30 minutes, flipping them halfway through.
- While roasting, make the sauce. Melt butter in a small sauce pan with the chopped herbs and garlic. (Or if you happen to have some herb butter on hand like me, use that).
- Swirl until butter is melted and continue to cook over medium-low heat until the butter is browned. You'll know it's done when small brown bits begin to form on the bottom of the pan.
- Remove from heat and cool slightly. Whisk in dijon mustard and maple syrup. If the sauce cools and thickens too much before carrots are finished roasting, just re-warm over low heat until it's warm and melted.
- Serve carrots warm, passing the sauce at the table.