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.)

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.

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.

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

© Copyright 2022 The Lazy Gastronome

5 from 4 votes

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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

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