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Roasted Root Vegetables with Brown Butter Sauce

Roasted Root Vegetables with Brown Butter Sauce

Make the perfect side with winter's best with this Roasted Root Vegetables with Brown Butter Sauce recipe. You'll love it!

Course Side Dish
Cuisine American
Keyword Roasted Root Vegetables with Brown Butter Sauce
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 219 kcal

Ingredients

  • 2 Cups Celery Root Cubed
  • 2 Cups Potato Cubed
  • 2 Cups Parsnip Chopped
  • 2 Cups Butternut Squash Cubed
  • Salt
  • Pepper
  • Olive Oil
  • 2 Tbsp Chives Sliced
  • 6 Tbsp Butter

Instructions

  1. Preheat oven to 425 degrees.

  2. Peel and cut all vegetables, making sure they are similar in size.

  3. Place vegetables on a lined baking sheet, drizzle with olive oil and season generously with salt and pepper. Roast in oven for 20 minutes, turning once halfway through, until cooked through and lightly browned.

  4. In a large skillet melt butter on medium heat. Let butter froth up and simmer. Cook until lightly browned, then scrape browned bits from pan and put butter mixture into a heat proof cup.

  5. Serve roasted root vegetables with brown butter drizzled on top, and with chive. Enjoy!

Nutrition Facts
Roasted Root Vegetables with Brown Butter Sauce
Amount Per Serving
Calories 219 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 167mg7%
Potassium 776mg22%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 4g4%
Protein 4g8%
Vitamin A 5359IU107%
Vitamin C 30mg36%
Calcium 85mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.