Roasted Carrots with Mustard Sauce
These sweet, tender roasted carrots are wonderful on their own but this mustard sauce really plays off their earthiness. A basic white sauce with a layer of Dijon mustard creates a delicious accent perfect for any holiday table.
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.
Notes
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.