Brown Butter and Mustard Roasted Carrots

published: 2025-09-05
carrots

Also good on roasted broccoli.

  • 2–3 lbs carrots, sliced lengthwise
  • 1 small onion, minced
  • 2-3T butter
  • 1T cider vinegar
  • 1T dijon mustard

For the carrots:

  1. Preheat oven to 400 while you slice the carrots.
  2. Lightly oil and salt the carrots, and roast until the carrots are tender and slightly browned.
  3. While the carrots are roasting, prep the dressing.
  4. When the carrots are done, transfer them to a large bowl and combine with the dressing. Toss to coat thoroughly, and serve.

For the dressing:

  1. Melt the butter on medium heat.
  2. Add the onion, along with a fat pinch of salt, and sauté until browned.
  3. Meanwhile, combine the vinegar and mustard in a bowl.
  4. Once browned, add the butter and onions to the vinegar and mustard. Mix well.