Roasted Carrots with Mustard Butter Sauce

1 pound baby carrots (about 2 bunches), peeled (optional), green stems trimmed to 1/2 inch, and wispy carrot tips remove 2 tsp. olive oil Kosher salt Freshly ground black pepper 1 T. unsalted butter 2 tsp. coarse-grained mustard 1 T. coarsely chopped fresh herbs, such as dill, flat-leaf parsley, chives, chervil, or tarragon (or 1/3 […]