Print Recipe | Back to Recipe Home


Root Vegetable Pan Roast with Brown Butter Sauce
SUBMITTED BY: Unknown


INGREDIENTS
6 carrots, peeled and cut into 1 inch long bias cut pieces
1# Brussels sprouts, trimmed and halved
1 whole butternut squash, halved, seeded, peeled and cut into 1 inch pieces
12 shallots, peeled and left whole
2T vegetable oil
2t sea salt

Brown Butter Sauce
½ cup cream
8T unsalted butter
3T lemon juice (or to taste)
IN a small saucepan bring cream and butter to boil.


DIRECTIONS
Place all the cut vegetables into a large bowl and toss with the oil and salt.

Spread on to a sheet pan and roast in the upper third of a 375 degree oven for 50-60 minutes, or until vegetables have taken on a nicely roasted hue.

Serve with the sauce below, poured over, or on the side.

Brown Butter Sauce
Stir constantly, reducing until the mixture breaks and the milk solids brown and separate from the clear fat (10 min)

Cool for 10 minutes without disturbing, letting the solids sink to the bottom. Skim off fat.

Place remaining 'sauce' in a blender and with machine running slowly pour in the butterfat to elmusify.

Add the lemon juice and season with salt and pepper.

Use warm but not hot.

Serves 6-8