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
1mediumrutabagapeeled and cut into 1/2 inch cubes
4largeparsnipspeeled and cut into roughly 1/2 inch cubes
2largecarrotspeeled and cut into roughly 1/2 inch cubes
1tbspolive oil
6tbspunsalted butter
1tbspfresh thymechopped
1tbspfresh rosemarychopped
saltto 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.