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 this amount if using a dried herb)

Adapted from Chowhound

Heat the oven to 450°F and arrange a rack in the middle.  Toss the carrots with oil in bowl and season with salt and pepper. Spread carrots in a pan.  Roast, shaking the pan occasionally, until a knife easily pierces the carrots, about 10 to 15 minutes. (Smaller carrots will cook in less time.) Remove from the oven and set aside while you prepare the herbed mustard-butter.

Melt the butter in a large frying pan or wok over medium heat until foaming. Add the mustard and stir to combine. Add the roasted carrots and herbs and toss to coat the carrots in the butter mixture. Season with salt and pepper as needed.

This was one of the vegetable side dishes we prepared for G&E’s wedding at Anderson Lodge, Washington.  Eight pounds of carrots, as I recall, with the herb of choice, dill.  It’s an easy dish to make, tasty, holds up well as a leftover.