Roasted Dutch Carrots with Herb Butter

Preheat your oven to 200 degrees Celsius (approximately 400 degrees Fahrenheit). A hot oven is essential for the roasting process as it gives the carrots a nice caramelized texture and brings out their natural sweetness.

Place the carrots on a baking tray and drizzle with olive oil. Toss until the carrots are evenly coated. Sprinkle with salt and pepper. I often find that sea salt works better than regular table salt for this recipe. Spread them out so they roast evenly and aren't too crowded on the pan.

Put the tray in the oven and roast the carrots for about 20-25 minutes, or until they're tender and slightly browned.

While the carrots are roasting, prepare your herb butter. In a bowl, combine the softened butter, mixed herbs, lemon zest, and minced garlic. Mix until well combined.

Once the carrots are done, carefully remove them from the oven. Whilst still warm, generously apply the herb butter over the carrots. The heat from the carrots will melt the butter, allowing it to seep into the carrots infusing them with flavour.

Serve these roasted Dutch carrots hot as a side dish with your favourite meal.