Roasted Carrots with Mustard Sauce
This recipe for Roasted Carrots with Mustard Sauce is hard to beat. Dress them up with the mustard sauce for holiday dinners, or serve them plain with just about any weeknight meal!
Servings: 4 Servings
Calories: 276kcal
Equipment
- Large Bowl
- Medium Mixing Bowl
Ingredients
Carrots and Garnish
- 1 Lb. Carrots Halved and Tops Trimmed
- 3 Tablespoons Oil
- ½ Teaspoon Kosher Salt Plus more to taste
- ¼ Teaspoon Cracked Black Pepper
- Lemon Zest For Garnish
- Carrot Greens Minced (Substitute Parsley) - For Garnish
- Flaky Salt For Garnish
Mustard Sauce
- ⅓ Cup Mayo
- 2 Tablespoons Inglehoffer Stone Ground Mustard
- ½ Teaspoon Dijon Mustard
- 2 Dashes Tabasco Hot Sauce Or other vinegar forward hot sauce
- ½ Teaspoon Sugar
- ½ Teaspoon Light Brown Sugar
- ¼ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- 1 Teaspoon Water
Instructions
Roasted Carrots
- Preheat oven to 450°F
- Remove the tops from the carrots, and slice in half. In a large bowl, add oil and toss with kosher salt, and black pepper. Lightly oil a baking sheet, and place carrots cut side down. Roast for 15 minutes, flip and cook additional 5 to 10 min until the carrots are softened, and the edges are starting to caramelize.
- Remove from the oven and allow to cool for at least 5 minutes.
Mustard Sauce
- While the carrots are roasting, add the mayonnaise, stone ground mustard, Dijon mustard, tabasco, sugar, light brown sugar, kosher salt, black pepper, and water and combine until smooth. Rest for 2 to 3 minutes for the sugar to dissolve, then stir again to completely incorporate.
Assembly
- Add roasted carrots to a a plate or serving platter, and drizzle generously with mustard sauce. Garnish with fresh lemon zest, minced carrot greens (or parsley), and flaky sea salt.
Notes
Storing & Reheating
These roasted carrots will keep in the fridge for 3 to 4 days. I like to keep the extra sauce and carrots separate to make reheating easier.
Reheat the carrots in a 400°F oven for 5 to 7 minutes until warmed through, and plate as before.
Nutrition
Calories: 276kcal | Carbohydrates: 13g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 724mg | Potassium: 383mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18964IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg
