Remember that commercial back in the 70s with the jingle, “Everything’s better with Blue Bonnet on it?” That was SO not true! We now know that hydrogenated oils are terrible for us. But real butter – especially from grass-fed cows – is perfectly fine. So here’s a new jingle for you, “Everything’s better with browned butter on it!” 😋 These Browned Butter Roasted Vegetables are the bomb! I should take them to the theater as a replacement for popcorn! LOLThis batch of roasted vegetables was made with just Brussels sprouts and carrots, but you can use whichever combination of fresh veggies you like best.
If you’ve never had a decent Brussels sprout, please give it a chance in this recipe.
You won’t believe how delicious they can be. This dish is a great side for any Whole30 or adrenal diet meal.
Cruciferous and root vegetables are the best in this recipe, such as broccoli, cauliflower, Brussels sprouts, turnips, rutabaga, carrots, and celery. I haven’t tried beats, string beans, or zucchini yet, but will after my next shopping trip.
Whatever you do, don’t undercook them, but don’t overcook them! You’ll know they’re perfectly roasted just by looking at them. 😊 They’ll be fork tender and beautifully caramelized. Once you taste them, you’ll be making this side dish 2 or 3 times a week!
There’s no need for anything more than butter, salt, and pepper on these roasted vegetables, however, toss them with whatever herbs and spices you like. If you’ve never had anything with browned butter, you might want to try this Browned Butter Roasted Vegetables as written first. It’s crazy delicious as is.
Browned Butter Roasted Vegetables
Note: Most cruciferous and root vegetables are awesome roast with browned butter. Give any and all of your favorites a try!
- 3-4 large carrots, cut on the bias
- 1 bag of fresh Brussels sprouts, peel off the damaged leaves and cut in half lengthwise
- 1 stick of butter
- Salt and pepper, to taste
Preheat oven to 375°F.
Place the stick of butter in a tall microwave safe clear glass container, such as a 4-cup measuring pitcher.
Microwave on high for 3 minutes. If the milk solids have turned dark brown and fallen to the bottom, but you don’t smell a wonderful nutty aroma, keep microwaving in increments of 30 seconds until the butter has turned a light to medium brown.
Spread the vegetables of your choice on a jellyroll pan and pour the browned butter over all. Lightly salt and pepper if, desired.
Roast in the oven for 20-25 minutes or until the vegetables have caramelized and are fork-tender.
Pictured on the plate next to the roasted veggies is this amazing Healthier Italian Fried Chicken. The same homemade dressing used on the chicken breasts is incredible on a salad. So good!
Happy eating! 😊