Roasted Baby Carrots with Parsley Compound Butter

Sweet baby carrots are roasted and tossed with our signature compound butter for this simple side.

Ingredients:
1/2 pound baby carrots, green tops trimmed leaving about 1 inch of stem for color
1 teaspoon olive oil
1 tablespoon parsley compound butter, at room temperature
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 425°.

2. Peel baby carrots and place in a bowl. Toss with olive oil, then season with salt and pepper.

3. Roast in the oven for 15 minutes, until carrots are tender. Toss with parsley compound butter and serve warm, topped with additional chopped fresh parsley if desired.

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