Roasted Autumn Vegetables with Hazelnut-Browned Butter
Roasted squash, Brussels sprouts and turnips taste even better when topped with a rich butter sauce. Make this side dish to go with the ham or roast beef at your holiday dinner.
Ingredients
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1 (2 lbs.) butternut squash, peeled, halved lengthwise, seeded and cut into 1-inch cubes
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2 containers (10 oz. each) brussels sprouts, trimmed and quartered
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1-1/4 pounds turnips, peeled, halved, and cut into 1/4-inch-thick slices
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2-1/2 tablespoons olive oil
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4 tablespoons unsalted butter
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3/4 cup skinned toasted hazelnuts,coarsely chopped
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2 tablespoons cider vinegar
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2 tablespoons chopped fresh tarragon, plus whole leaves for garnish
Directions
1.
Preheat oven to 425 degree F and arrange racks in upper and lower thirds of oven. Toss together squash, brussels sprouts, turnips, and oil in a large bowl; season with salt and pepper. Divide between 2 large baking sheets, spreading into a single layer. Roast, stirring occasionally, switching baking sheets halfway through, until tender and golden brown, about 30 minutes.
2.
Meanwhile, melt butter with hazelnuts in a small saucepan over moderate heat, swirling pan occasionally, until butter begins to brown, about 4 minutes. Remove pan from heat and stir in vinegar; salt and pepper to taste.
3.
Transfer roasted vegetables to a serving bowl and toss wit hazelnut-browned butter and tarragon. Garnish with tarragon leaves, if desired. Makes 8 servings.
Nutrition information
Calories 110, Total Fat 7.5 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 26 mg, Carbohydrate 10 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Brussels Sprouts with Toasted Hazelnut Butter
The lemon zest in the butter adds loads of bright flavor to the nutty sprouts. Suffice it to say, this delicious dish trumps the old one.
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