I’ve had a number of people asking for suggestions for sides to serve with their Easter dinner. There are many dishes that are always welcome on an Easter menu and roasted carrots are one that should be included. The mere image makes us think of spring!
Carrots are a favorite vegetable in our family and almost always in my fridge. They’re extremely versatile in their use – from a beautiful side dish or salad to luscious desserts. For a side, roasted carrots are hard to beat. Roasting is my favorite way to prepare most any vegetable and certainly one of the easiest. They bring out a layer of flavor that you just can’t get by steaming or heaven forbid, boiling!
These sweet, tender roasted carrots are wonderful on their own, with nothing more than a touch of extra-virgin olive oil plus a sprinkling of kosher salt, and pepper. But it’s quite easy to dress up this favorite root vegetable with a creamy mustard sauce. It’s a simple sauce, made with Dijon mustard blended into a classic white sauce – made with butter, flour, plus half and half.
And a plus to this dish, the sauce can be pulled together a day or two in advance, checking another item off your “to do” list.
Adding a touch of tangy creaminess turns this wonderful spring favorite into an elegant dish – one that’s sure to be a hit on your holiday table!
Roasted Carrots with Mustard Sauce
For the roasted carrots:
12 to 16 young carrots or rainbow carrots, trimmed, then scrubbed or peeled
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Line a rimmed baking sheet with parchment paper. Drizzle the olive oil over the carrots then toss to coat all sides. Spread the carrots out into a single layer. Sprinkle with the kosher salt and black pepper.
Roast the carrots in a 400-degree oven for 40 minutes or until they are tender when pierced with the tip of a sharp knife. Cooking time will vary depending on the size of your carrots – start checking them after 30 minutes.
While the carrots roast, make the mustard sauce.
For the mustard sauce:
1 tablespoon butter
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 tablespoon flour
1 cup half and half
2-½ tablespoons Dijon mustard
In a small saucepan melt the butter over medium heat. Once the butter is melted and starting to bubble, add the flour, kosher salt, and black pepper. Whisk until the flour is well blended into the butter and smooth.
Cook for about 3 to 4 minutes, until the flour and butter turn somewhat golden, whisking frequently.
Add the half and half along with the Dijon mustard whisking into the flour mixture. Reduce the heat to medium-low and cook for another 5 minutes, or until the sauce has thickened, whisking frequently.
Spoon the mustard sauce over the roasted carrots.
The sauce will continue to thicken as it cools. You can make it ahead and warm it over low heat, adding a little extra half and half to thin if desired.
Serves 4 to 6.
Roasted Carrots with Mustard Sauce
Equipment
- Rimmed baking sheet
- small saucepan
Ingredients
- For the roasted carrots:
- 12 to 16 young carrots or rainbow carrots, trimmed, then scrubbed or peeled
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- For the mustard sauce:
- 1 tablespoon butter
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon flour
- 1 cup half and half
- 2-½ tablespoons Dijon mustard
Instructions
- For the roasted carrots:
- Line a rimmed baking sheet with parchment paper. Drizzle the olive oil over the carrots then toss to coat all sides. Spread the carrots out into a single layer. Sprinkle with the kosher salt and black pepper.
- Roast the carrots in a 400-degree oven for 40 minutes or until they are tender when pierced with the tip of a sharp knife. Cooking time will vary depending on the size of your carrots – start checking them after 30 minutes.
- While the carrots roast, make the mustard sauce.
- For the mustard sauce:
- In a small saucepan melt the butter over medium heat.
- Once the butter is melted and starting to bubble, add the flour, kosher salt, and black pepper. Whisk until the flour is well blended into the butter and smooth. Cook for about 3 to 4 minutes, until the flour and butter turn somewhat golden, whisking frequently.
- Add the half and half along with the Dijon mustard whisking into the flour mixture. Reduce the heat to medium-low and cook for another 5 minutes, or until the sauce has thickened, whisking frequently.
- Lightly spoon the mustard sauce over the roasted carrots.
