Root Vegetable Pan Roast with Brown Butter Sauce
Roast root vegetables like carrots, Brussels sprouts, and beets with brown butter sauce for a delicious side or main. Perfectly caramelized veggies with a rich, flavorful twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Fork
Ingredients
- 3 carrots, peeled and cut into 1-inch long bias cut pieces
- 1 pound brussels sprouts, trimmed and halved
- 1 whole acorn squash, halved, seeded, peeled and cut into 1-inch pieces
- 2 pounds cubed peeled rutabaga
- 2 pounds peeled and quartered beets
- 12 shallots, peeled and left whole
- 3 tablespoons vegetable oil
- 2 teaspoons sea salt
- 1/2 cup cream
- 8 tablespoons unsalted butter
- 3 tablespoons lemon juice (or to taste)
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