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Caramelized Vegetables with Dijon Butter

Caramelized Vegetables with Dijon Butter

Name: Caramelized Vegetables with Dijon Butter
Total time: 80 min
Yield: Serves : 12
Ingredients: 1 stick unsalted butter, at room temperature; 3 tablespoons Dijon mustard; 1 tablespoon coriander seeds, crushed in a mortar; Kosher salt; Pepper; 1 1/2 pounds carrots, scrubbed and halved lengthwise; 3 fennel bulbs (1 1/2 pounds), cut into 1-inch-thick wedges; 1 1/2 pounds beets, peeled and cut into 1-inch-thick wedges; 2 tablespoons chopped dill

Active Time

40 MIN

Total Time

1 HR 20 MIN

Yield

Serves : 12

This simple roasted vegetable side dish tastes rich and complex thanks to mustard-spiced butter. Slideshow: More Vegetarian Recipes

Ingredients

1 stick unsalted butter, at room temperature
3 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed in a mortar
Kosher salt
Pepper
1 1/2 pounds carrots, scrubbed and halved lengthwise
3 fennel bulbs (1 1/2 pounds), cut into 1-inch-thick wedges
1 1/2 pounds beets, peeled and cut into 1-inch-thick wedges
2 tablespoons chopped dill

How to Make It

Step 1

Preheat the oven to 425°. In a bowl, mix 6 tablespoons of the butter with 2 tablespoons of the mustard and the coriander. Season with salt and pepper.

Step 2

On a large rimmed baking sheet, combine the carrots and fennel. On another large rimmed baking sheet, arrange the beets. Dollop the butter over the vegetables on each baking sheet and season with salt and pepper. Toss and rub to evenly coat. Roast for about 40 minutes, stirring occasionally and rotating the sheets halfway through, until the vegetables are tender and caramelized.

Step 3

Meanwhile, in a small bowl, mix the remaining 2 tablespoons of butter and 1 tablespoon of mustard. Dollop the butter over the warm vegetables and toss to evenly coat. Transfer the vegetables to a serving platter and garnish with the dill.

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Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: amb9458

Review Body: Two years later, I made these for Christmas dinner. And then again the following week. And at least once more since then. We love roasted vegetables of all kinds, but i needed another option, and boy, does this fit the bill. Really tasty, and I while I feel like red beets are a bit of a hassle, the dish is well worth it. Thanks for sharing it!

Review Rating:

Date Published: 2019-01-21

Author Name: Emily Lovallo

Review Body: made this for thanksgiving 2016, was fast and simple, and presented beautifully. I agree with review above, cooking time was less than 40 min in a convection oven, and paid to flip them partway through. Using a rainbow carrot mix made a big difference as well

Review Rating: 5

Date Published: 2016-11-25

Author Name: HReinberg

Review Body: This recipe is a prime example of the whole being greater than the sum of its parts! I cooked the vegetables separately in 3 pans, as they all had different cooking times (and I definitely didn't cook them for 40 minutes). Though I'm sure you could use an herb other than dill, the dill added an incredibly fresh and unexpected note to the entire dish, so I'll be sure to use it next time I make these. So glad the staffer mentioned these on the contents page of the December issue, or I never would have seen them—thanks for a winner of a recipe!

Review Rating: 5

Date Published: 2016-11-25

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