Roasted Cumin Carrots and Parsnips with Mustard-Fig Butter
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.
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
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