Root Vegetable Pan Roast with Brown Butter Sauce - Andrew Zimmern

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)