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+ servings

Summer Roasted Vegetables with Garlic Dijon Butter

Prep Time 20 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Servings 4 people


  • Roasting pan


  • 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


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.


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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