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Roasted Baby Carrots with Mustard-Herb Butter Recipe

Give your carrots the five star treatment with a yummy herb butter coating infused with mustard. Great with roast beef or pork.

Difficulty

Easy

Prep Time

5 minutes

Cooking Time

10 - 15 minutes

Serves

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Recipe Ingredients

450 g SPAR Freshline Baby Carrots
2 teaspoons SPAR Olive Oil
Salt and pepper to taste
1 tablespoon SPAR Butter
2 teaspoons SPAR Whole Grain Mustard
1 tablespoon of coarsely chopped fresh herbs, such as parsley, chives and tarragon

Heat the oven to 220 °C.
Place the carrots on a baking sheet, drizzle with the oil, season with salt and pepper, and toss evenly to coat.
Roast in the middle of the oven shaking the pan occasionally, for 20 - 25 minutes or until a knife easily pierces the carrots.
Remove from the oven and set aside.
Melt the butter in a large frying pan over medium heat. 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 desired.