Description
Brown Butter Roasted Rainbow Vegetables is a vibrant and flavorful side dish featuring colorful seasonal vegetables roasted in nutty brown butter with herbs and garlic until caramelized and tender.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Arrange all vegetables in a large mixing bowl.
- In a saucepan over medium heat, melt the butter and cook until it turns golden brown and develops a nutty aroma, about 4-5 minutes.
- Remove brown butter from heat and stir in garlic, thyme, Italian seasoning, salt, and black pepper.
- Pour the brown butter mixture over the vegetables and toss until evenly coated.
- Spread vegetables in a single layer on a large baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are caramelized and tender.
- Remove from the oven and drizzle with lemon juice if using.
- Garnish with fresh parsley and serve immediately.
Notes
- Use a large baking sheet to prevent overcrowding.
- Brown butter adds a rich, nutty flavor that elevates the vegetables.
- Seasonal vegetables such as Brussels sprouts, asparagus, or sweet potatoes work well in this recipe.
- For extra crisp edges, roast vegetables cut-side down where possible.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American