Excerpted from Alison Cayne’s The Haven’s Kitchen Cooking School (Artisan Books).
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This recipe may be part of my not-so-hidden agenda to lure you to your local farmers’ market this fall. It combines cauliflower, Brussels sprouts, fennel, celery (yes, you can roast it!), and a few types of squash—all stars at the fall market. Delicatas and Kabochas are stellar squash varieties because they don’t need to be peeled, cut rather easily, and roast to become sweet and velvety. The vegetables cook at different speeds, so roast them on separate baking sheets, and then combine. If you want to save time and cleanup, opt for fewer vegetables—it will still taste wonderful.
Roasted Vegetables with Brown Butter
Ingredients
- 2 fennel bulbs, cut into 6 wedges
- 1 small head cauliflower, cut into florettes
- 1 pound (about 4 cups) Brussels sprouts, trimmed and cut in half
- 3 celery stalks, cut into 3-inch pieces
- 1 acorn squash, cut into 8 wedges
- 1 Delicata squash, cut lengthwise, seeds removed, and sliced into 1⁄2-inch-thick half-moons
- Extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- ¼ pound (1 stick) unsalted butter, at room temperature
- 1 tablespoon sherry vinegar
- ¼ cup roughly chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 425°F.
- Line three baking sheets with parchment paper.
- In a large bowl, separately toss each vegetable with about 1 tablespoon olive oil, a large pinch of salt, and freshly ground black pepper and place on a parchment- lined baking sheet. Repeat with each batch of vegetables. Place all the pans in the oven and roast until golden and tender, 15 to 25 minutes. If you cannot fit all the pans in your oven, work in batches. Place the roasted vegetables on a serving platter.
- Fifteen minutes before you are ready to serve, make the brown butter. In a small, heavy-bottomed saucepan, melt the butter over medium heat, swirling the pot, until large bubbles form, about 2 minutes. Swirl the pot constantly while the butter foams up. After another minute or so, the large bubbles will subside and a small layer of white foam will appear on the surface. Reduce the heat to low and continue to swirl the pan for about 1 minute, until the bubbles disappear and the butter is amber in color and nutty in aroma. The time it takes to brown the butter will vary based on the size and thickness of your pan and the heat level. Transfer to a clean, cool bowl to stop the cooking.
- Toss the roasted vegetables with the brown butter, sherry vinegar, and parsley. Taste, season with additional salt if needed, and serve.
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