Roasted Root Vegetables with Brown Butter and Herbs

Fall Fashion: Jackets & Boots

The weather finally feels like fall. I’m all for it even if it means snow is not too far behind. I’m happy to pull out my light jackets and go boot shopping.

♥ Related: Apple Upside-Down Biscuit Cake

Fall Food: Roasted Root Vegetables

I’m also so ready for fall food which is probably why parsnips and rutabaga made their way into my cart at the produce market the other day. I figured there wouldn’t be a better way to coax out the natural sweetness of these vegetables than to roast them, so that’s what I did. And I thought that nutty brown butter spiked with fresh, hearty herbs would be a perfect accompaniment. I wasn’t wrong. These roasted vegetables should make plenty of appearances on your dinner table this fall.

♥ Related: Harvest Brown Rice Salad

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Roasted Root Vegetables with Herb Brown Butter

Brown butter takes these simple roasted root vegetables to a new level without a ton of work.

Course Side Dish

Keyword Carrots, Parsnips, Rutabega, Vegetables

Servings 4

Ingredients

• 1 medium rutabaga peeled and cut into 1/2 inch cubes
• 4 large parsnips peeled and cut into roughly 1/2 inch cubes
• 2 large carrots peeled and cut into roughly 1/2 inch cubes
• 1 tbsp olive oil
• 6 tbsp unsalted butter
• 1 tbsp fresh thyme chopped
• 1 tbsp fresh rosemary chopped
• salt to taste

Instructions

• Preheat the oven to 400 degrees.
• In a large bowl, mix the vegetables with the olive oil and a good sprinkle of salt. Place the vegetables on a sheet pan in an even layer. Cook for about 1 hour, tossing the vegetables every 20 minutes to help evenly brown each piece. Vegetables are done when a knife or fork easily cuts through them. The rutabaga will take the longest, so make sure you check your larger pieces of rutabaga to determine when your vegetables are done.
• While the vegetables are roasting, melt the butter in a small saucepan over medium-low heat. Let the butter cook until it starts taking on a nutty brown color and aroma. Pull from the heat and stir in the thyme and rosemary. It will bubble a bit when you add the herbs and that’s ok. Set aside.
• Once the vegetables are fork tender, put them back in the bowl. Pour the brown butter over the vegetables and a good pinch of salt. Toss to coat all of the vegetables.

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