Paleo Herb Roasted Carrots with Mustard

Ingredients

• Carrots

  Raw

  4 cup chopped or 512g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  ½ tbsp or 2g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Dill weed

  Spices, dried

  ½ tbsp or 2g

Directions

1. Heat the oven to 450°F and arrange a rack in the middle.
2. 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.
3. 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.

Similar Foods

• Herb roasted carrots with mustard
• Apricot Glazed Pork Roast
• Jumbo Shrimp with Chive Butter
• Roasted Cherry Tomatoes with Mint
• Mustard-Crusted Tofu with Kale and Sweet Potato
• Red-Leaf Lettuce with Shallot Vinaigrette