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!
- 2 Cups Celery Root Cubed
- 2 Cups Potato Cubed
- 2 Cups Parsnip Chopped
- 2 Cups Butternut Squash Cubed
- Olive Oil
- 2 Tbsp Chives Sliced
- 6 Tbsp Butter
Preheat oven to 425 degrees.
Peel and cut all vegetables, making sure they are similar in size.
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.
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.
Serve roasted root vegetables with brown butter drizzled on top, and with chive. Enjoy!
Calories: 219kcalCarbohydrates: 27gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 167mgPotassium: 776mgFiber: 6gSugar: 4gVitamin A: 5359IUVitamin C: 30mgCalcium: 85mgIron: 3mg