I wanted to change it up from all of the baking posts recently. The holidays are not just about cookies and sweets. Last night we started to talk about what would be made for holiday dinner. This is something that my family made for Thanksgiving and was really good. Jason is a huge carrot fan so this was a new dish for us to incorporate something he enjoys instead of standard green beans. The mustard gave it a kick and the vegetables brought color to the dish. By roasting the carrots you bring out their natural sweetness. We didn't have the fancy mini carrots so we used the smaller ones out of a regular package of carrots. This would even make a nice side dish for any weeknight dinner since it is quick, easy and does not require a lot of ingredients.
Roasted Carrots and Beans with Herbed Mustard-Butter4-6 servings
Source: CHOW Recipes
1 pound carrots (about 2 bunches), peeled, green stems trimmed to 1/2 inch, and wispy carrot tips removed
1 pound green beans (ends snapped or cut off)
2 teaspoons olive oil
Freshly ground black pepper
1 Tablespoon unsalted butter
2 teaspoons coarse-grained mustard
1 Tablespoon coarsely chopped fresh herbs, such as dill, Italian parsley, chives, chervil, or tarragon
- Heat the oven to 450°F and arrange a rack in the middle.
- Place the carrots and beans on a baking sheet, drizzle with the oil, season with salt and pepper, and toss to evenly coat. Roast, shaking the pan occasionally, until a knife easily pierces the carrots, about 10 to 15 minutes. (Smaller carrots will cook in less time.) Remove from the oven and set aside while you prepare the herbed mustard-butter.
- Melt the butter in a large frying pan over medium heat until foaming. Add the mustard and stir to combine. Add the roasted carrots and herbs and toss to coat the carrots in the butter mixture. Season with salt and pepper as needed.