Caramelized Vegetables with Dijon Butter

1. 1

   Preheat the oven to 425.

2. 2

   In a bowl, mix 6 tablespoons of the butter with 2 tablespoons of the mustard and the coriander.

3. 3

   Season with salt and pepper.

4. 4

   On a large rimmed baking sheet, combine the carrots and fennel.

5. 5

   On another large rimmed baking sheet, arrange the beets.

6. 6

   Dollop the butter over the vegetables on each baking sheet and season with salt and pepper.

7. 7

   Toss and rub to evenly coat.

8. 8

   Roast for about 40 minutes, stirring occasionally and rotating the sheets halfway through, until the vegetables are tender and caramelized.

9. 9

   Meanwhile, in a small bowl, mix the remaining 2 tablespoons of butter and 1 tablespoon of mustard.

10. 10

    Dollop the butter over the warm vegetables and toss to evenly coat.

11. 11

    Transfer the vegetables to a serving platter and garnish with the dill.

* Per serving · 4 servings · Values may vary.