Ingredients
- 1 pound baby carrots (about 2 bunches), peeled (optional), green stems trimmed to 1/2 inch, and wispy carrot tips removed
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 teaspoons coarse-grained mustard
- 1 tablespoon coarsely chopped fresh herbs, such as dill, Italian parsley, chives, chervil, or tarragon
Description
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