Roasted Cumin Carrots and Parsnips with Mustard-Fig Butter

Name: Roasted Cumin Carrots and Parsnips with Mustard-Fig Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: AMERICAN
Ingredients: 1 lb. (500 g) carrots, tops trimmed to 1 inch (2.5 cm) and carrots halved lengthwise if wider than 1 inch (2.5 cm); 3/4 lb. (375 g) parsnips, trimmed and cut into 1-inch (2.5-cm) wedges; 2 Tbs. ground cumin; Kosher salt; Extra-virgin olive oil as needed; 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter; 3 heaping Tbs. fig jam; 2 Tbs. whole-grain mustard; Kosher salt; <br> Flaky sea salt; Whole and chopped fresh mint leaves for garnish

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Carrots and parsnips turn out deliciously sweet when roasted in the oven. Here we give the vegetables a flavor boost by brushing them with a tangy butter that includes whole-grain mustard and fig jam. A few minutes under the broiler promotes caramelization and adds a deep, rich flavor. Ground cumin lends a warm, earthy note to this versatile side dish.

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Ingredients

1 lb. (500 g) carrots, tops trimmed to 1 inch (2.5 cm) and carrots halved lengthwise if wider than 1 inch (2.5 cm)
3/4 lb. (375 g) parsnips, trimmed and cut into 1-inch (2.5-cm) wedges
2 Tbs. ground cumin
Kosher salt
Extra-virgin olive oil as needed

For the mustard-fig butter:

4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
3 heaping Tbs. fig jam
2 Tbs. whole-grain mustard
Kosher salt
Flaky sea salt
Whole and chopped fresh mint leaves for garnish

Directions

Preheat an oven to 425°F (220°C).

In a large bowl, combine the carrots, parsnips, cumin and 1 tsp. kosher salt. Drizzle with olive oil and toss to coat. Transfer the vegetables to a baking sheet and spread in a single layer. Roast for 15 minutes.

Meanwhile, make the mustard-fig butter: In a small saucepan over medium-low heat, melt the butter, stirring occasionally. Remove from the heat and whisk in the fig jam, mustard and 1 1/2 tsp. kosher salt until smooth.

Remove the pan from the oven and brush the carrots and parsnips with half of the mustard-fig butter. Continue roasting until the vegetables are just fork-tender, about 10 minutes.

Remove the pan from the oven and brush the carrots and parsnips with the remaining mustard-fig butter. Turn the oven to broil, then broil until the vegetables are caramelized and tender, about 3 minutes.

Transfer the vegetables to a serving platter. Sprinkle with flaky sea salt, garnish with mint and serve immediately. Serves 4.

Williams Sonoma Test Kitchen

Roasted Cumin Carrots and Parsnips with Mustard-Fig Butter

Ingredients

For the mustard-fig butter:

Directions

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