5 T olive oil
2 T Dijon mustard
1 clove garlic, minced
½ C toasted panko bread crumbs
¼ C nuts, toasted chopped (pine nuts, cashews, almonds)
Kosher salt and freshly ground black pepper
1 # carrots, scrubbed, peeled and halved
2 ea fennel bulbs cut into wedges (save fronds for garnish)
1 # beets, peeled and cut into 1-inch-thick wedges
2 T ea mint and Italian parsley , chopped fine
Preheat the oven to 425°. In a bowl, mix 4 T of the olive oil with 1 tablespoons of the mustard and minced garlic.
On a large rimmed baking sheet, lined with foil or parchment, combine the carrots and fennel. On another large rimmed baking sheet, lined with parchment or foil, arrange the beets. Pour the olive oil mix over the vegetables on each baking sheet and season with salt and pepper. Toss and rub to evenly coat. Roast for about 40 minutes, stirring occasionally and rotating the sheets halfway through, until the vegetables are tender and caramelized.
Meanwhile, in a small bowl, mix the remaining 1 T of oil and 1 T of mustard. Add toasted nuts and toasted panko. Immediately pour the flavored oil and CRUNCH over the warm vegetables. Add chopped herbs and toss to evenly. Garnish with reserved fennel fronds and serve immediately.
Serves 6-8 as a side dish