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.
Created by Melissa Woolard | Culinary Craftiness
- 2-4 lbs. of fresh vegetables
- 1 stick butter, melted
- Sea salt & pepper
- Preheat oven to 425°F. Cover a large jellyroll pan with aluminum foil for easier clean up.
- Halve over-large carrots lengthwise then cut into 3-4" pieces. Halve Brussels sprouts. Cut broccoli and cauliflower florets apart. Peal and cube rutabaga and turnips. Try to make all the vegetables about the same size so they all become done at the same time.
- Spread the vegetables in a single layer on baking sheet. Sprinkle with sea salt and pepper. Pour melted butter over all and toss around with hands to evenly coat with butter.
- Bake in oven on middle rack for 25-30 minutes, or until vegetables are tender, browned,