Roasted Carrots and Fennel with Dijon Dressing, More for Thanksgiving
This post could be a continuation of my last one, as I am still trying out recipes for side dishes for Thanksgiving. So I will not expand too much, as you can refer to my last post to find out a bit more about how our family spends Thanksgiving.
With this recipe, I think I got another winner! This one, in fact, is so versatile! Shelby was fancying fennel, and we needed some orange color on the plate, so I decided to combine fennel and carrots. But I think that turnips, baby onions, or beets, would marry fantastically if you want to add more vegetables to the dish. I like baking no more than two or three vegetables together, but there are no rules. Experiment with the seasonings and spices! Be creative! Be inventive! And above all, have fun in the kitchen.
ROASTED CARROTS AND FENNEL WITH DIJON DRESSING
Zanahorias e Hinojo al Horno
Ingredients:
1 lb carrots
1 fennel bulb
6 tablespoons unsalted butter
2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
1/2 Tbs coriander seeds
Kosher salt and pepper
1 Tbs fresh dill
Preheat the oven to 425°F
In a mortar, or in a pepper mill, grind the coriander seeds. Soften the butter to room temperature. In a small bowl, mix together the butter, the ground coriander, and the mustard. Season with salt and pepper.
Scrub the carrots and half them lengthwise. If they are too long, cut them in half and, for the thicker part of the carrot (the leaves end), quarter lengthwise. Cut the fennel bulb into wedges. Arrange the vegetables on an oven dish, dollop with the butter mustard mixture and thoroughly mix with your hands to coat on all sides. Season with salt and pepper.
Bake for about 40 minutes, rotating the dish halfway through baking. Remove from the oven, drizzle with olive oil, and garnish with the minced dill when ready to serve.
