Roasted Carrots and Parsnips with Fig Butter | Williams Sonoma

Name: Roasted Carrots and Parsnips with Fig Butter | Williams Sonoma
Total time: 45 min
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; <br> Flaky sea salt; Whole and chopped fresh mint leaves for garnish

www.williams-sonoma.com

An easy recipe for roasted fall vegetables from the Williams Sonoma Test Kitchen.

View Original

Share this recipe:

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
<br> Flaky sea salt
Whole and chopped fresh mint leaves for garnish