Roasted Vegetables with Brown Butter

It’s been such a strange year. I cleared my garden out a couple of weeks ago and still had some vegetables on the plants. I decided they needed to be more of a fall prep – like roasted with the nuttiness of brown butter.

Here’s how you do it:

Start by prepping the vegetables. Cut the squash (I used tromboncino, but any summer squash will work) into slices and chop the pepper and tomatoes (half cherry tomatoes). I used cherry tomatoes and tiny current tomatoes. The pepper I used was a poblano, but you can use any kind.

Preheat the oven to 400 degrees.

Cover a baking sheet with foil and spread the vegetables evenly over the sheet. It doesn’t matter if the shiny side is up or down. The truth is, both side heat and cook exactly the same. (The little red things are the current tomatoes.)

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Place the butter in a sauce pan and melt over medium high heat. The solids will begin to separate – that’s the little white bits.

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Gently stir and cook until the butter solids begin to brown, then immediately remove from the heat. Be very careful not to cook to hot or too long or it will burn and be bitter.

Pour the butter over the vegetables and gently stir.

Roast for about 20 to 30 minutes. The tomatoes should be soft and the corn starting to lightly brown. Add salt and pepper to taste.

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Serve immediately – roasted to perfection. This goes great with pasta and Italian sausage!

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© Copyright 2022 The Lazy Gastronome

5 from 4 votes
roasted
Roasted Vegetables with Brown Butter

Use any kind of vegetables you like, roasted with nutty brown butter.

Course: Side Dish
Cuisine: American, garden fresh
Keyword: browned butter, butter, corn, corn on the cob, oven roasted, roasted, squash, tomato
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2/3 cup butter
  • 1-1/2 cup sliced summer squash (I used tromboncino)
  • 1-1/2 cup halved cherry tomatoes or chopped regular tomatoes (or a combination)
  • 1/2 cup chopped green pepper
  • 1-1/2 cup corn kernels
Instructions
  1. Start by prepping the vegetables. Cut the squash into slices and chop the pepper and tomatoes (half cherry tomatoes).

  2. Preheat the oven to 400 degrees.

  3. Cover a baking sheet with foil and spread the vegetables evenly over the sheet.

  4. Place the butter in a sauce pan and melt over medium high heat. Gently stir and cook until the butter solids begin to brown, then immediately remove from the heat. Be very careful not to cook to hot or too long or it will burn and be bitter.

  5. Pour the butter over the vegetables and gently stir. 

  6. Roast for about 20 to 30 minutes. The tomatoes should be soft and the corn starting to lightly brown. Add salt and pepper to taste.

  7. Serve immediately.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

roasted

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This entry was posted in Corn, Fruits and Vegetables, Squash, Tomatoes and tagged , , , , , , . Bookmark the permalink.

6 Responses to Roasted Vegetables with Brown Butter

  1. BERNADETTE says:

    A last, beautiful taste of summer.

  2. Mary says:

    5 stars
    First time roasting vegetables in butter. I always use olive oil. This was a delicious twist. Thanks!

  3. Megan Ellam says:

    5 stars
    A really tasty of making vegetables delicious! Thanks for the recipe

  4. Bernice says:

    Hmm. I’ve always used olive oil to roast vegetables but since I love butter I had to give this recipe a try. Success! These were some of the best roasted veggies I’ve had.

  5. Amy Liu Dong says:

    5 stars
    Oh my gosh, that is is so easy!
    I made this and it is so delicious!

  6. Zhen says:

    5 stars
    Terrific recipe thank you! I love browned butter but have never used it with my roast veg for some reason- so glad I found this recipe which encouraged me to do so as it was delish!

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