Photo: Sorin Gheorghita
Roasted Baby Carrots with Herbed Mustard Butter Recipe
7 ingredients
30 min
2 to 4 servings
openrecipes
This roasted baby carrots recipe is a simple side dish flavored with an herbed mustard butter.
Estimated Nutrition (whole recipe, rough)
263
Calories
2g
Protein
26g
Fat
9g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound baby carrots (about 2 bunches), peeled (optional), green stems trimmed to 1/2 inch, and wispy carrot tips removed
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 teaspoons coarse-grained mustard
- 1 tablespoon coarsely chopped fresh herbs, such as dill, Italian parsley , chives, chervil, or tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes