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Summer Roasted Vegetables with Garlic Dijon Butter
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Prep Time
20
mins
Cook Time
25
mins
Course
Side Dish
Cuisine
American
Servings
4
people
Equipment
Roasting pan
Ingredients
1x
2x
3x
2
Zucchini, medium
4
Carrots,medium
2
Yellow squash, medium
1
large
Sweet onion, large
Garlic Dijon Mustard
8
tbsp
Butter softened to room temperature
3
Garlic cloves, chopped
2
tbsp
Maille's Dijon Originale
salt
pepper
Instructions
Dijon Garlic Butter
Combined soften butter, chopped garlic,
Maille's Dijon Originale
Place butter mixture on a piece of plastic wrap, form mixture into a log. Wrap up and twist the ends.
Chill in the refrigerator for at least 2 hours before preparing vegetables.
Summer Vegetables
Preheat oven to 325 degrees.
Rinse zucchini, yellow squash, and carrots.
Slice zucchini and squash in forths, lengthwise. Slice carrots in half, lengthwise. Slice yellow onion.
Place all vegetables on a large enough roasting pan, so there is only one layer of vegetables.
Season vegetables with salt and pepper. Set aside.
Slice the butter log in half and melt butter to spread on vegetables.
Brush all vegetables with melted dijon garlic butter.
Place the pan of vegetables in the oven for 20-25 minutes or until vegetables are tender.
Serve immediately with a slice of garlic dijon butter.
Notes
Pro Tip: It is better to under roast than over roast. No one wants mushy veggies.
Keyword
carrots, roasting pan, squash, summer, sweet onions, zucchini
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