roasted carrots with chervil

My local farmer usually sells the carrots quite small, which is perfect for this.  From here.

Chervil Carrots

serves 4

Ingredients

• 1 pound/454 grams Chantenay carrots
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh chervil, divided (substitute parsley if chervil is unavailable)
• Salt
• Pepper
• 1 teaspoon unsalted butter

Procedure

1. Preheat the oven to 400 degrees F/205 degrees C.


2. Toss the carrots with the olive oil, 1 tablespoon chervil, and salt and pepper. Be somewhat liberal with the salt, to counteract the sweetness in the carrots. Spread the dressed carrots on a baking sheet, and roast for 20 minutes.


3. While still hot, toss with the remaining tablespoon of chervil, the butter, and a bit more salt and pepper. Serve!