ROASTED BROWN BUTTER BUTTERNUT SQUASH APPLES AND BRUSSELS SPROUTS
A medley of fall vegetables roasted and seasoned with the nutty flavor of brown butter and all the brightness of lemon zest.
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Servings: 4 -6 servings as a side dish
Ingredients
- 5-6 cups butternut squash cubed
- 1 pound brussels sprouts cut in half if big
- 2 apples cut into thick wedges
- 1 small red or yellow onion cut into thick strips
- 1 tablespoon thinly sliced garlic
- 2 tablespoons olive oil
- the zest of 1 lemon just the yellow not the white pith
- coarse salt and fresh black pepper
- 4 tablespoons butter
- 1 tablespoon fresh chopped herbs like sage or thyme
Instructions
- Preheat oven to 400 degrees F. Grease a large baking sheet w/sides or a roasting pan.
- In a large mixing bowl toss squash, sprouts, apples, onion and garlic with olive oil, lemon, 1 teaspoon coarse salt and a few cracks of fresh black pepper. Spread out on roasting pan and bake until tender 40 - 50 minutes.
- Meanwhile add the butter to a small saucepan over medium heat. Cook until butter turns amber - kind of like the color of toast. Stir the butter occasionally - it will foam up first and you may see some sediment on the bottom of the pan - leave that behind. It should take about 5 minutes. It's easy to burn so watch carefully.
- Once the vegetables are done remove from oven and sprinkle the fresh herbs over top then pour the brown butter over them, toss and season to taste if needed. Serve immediately.