Roasted Baby Vegetables with Brown Butter, Lemon & Dill

Sweet baby beets, tender carrots, delicate artichokes, and Jimmy Nardello peppers are transformed by a hot oven into a colorful celebration of summer.

Ingredients:
1 bunch baby Chioggia beets, trimmed and halved if large
1 bunch baby red beets, trimmed and halved if large
1 bunch mixed carrots, tops trimmed, scrubbed clean
4–6 baby artichokes, trimmed and halved (see note)
4 Jimmy Nardello peppers, halved lengthwise and seeded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Flaky sea salt, for finishing

Method:
1. Preheat the oven to 425°. Arrange the beets, carrots, artichokes, and peppers on a large rimmed baking sheet. Drizzle with the olive oil and season generously with kosher salt and pepper. Toss to coat, then spread into a single layer.

2. Roast for 30 to 40 minutes, turning the vegetables halfway through, until they are tender and caramelized around the edges. (The peppers may finish a little earlier—remove them if needed.

3. Meanwhile, melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells wonderfully nutty, about 3–5 minutes. Remove from the heat and stir in the lemon zest and lemon juice.

4. Transfer the roasted vegetables to a serving platter. Spoon the warm brown butter over the top, scatter with fresh dill, and finish with a sprinkle of flaky sea salt. Serve warm.

Note: If preparing baby artichokes feels intimidating, don’t worry! Simply peel away the tough outer leaves until you reach the pale yellow-green leaves, trim the stem and top, then halve them lengthwise. As you work, place them in lemon water to prevent browning.