Roasted Root Vegetables with Rosemary-Infused Butter
Source: Food52, September 20, 2016
5 tablespoons butter
4 sprigs rosemary
2 turnips, peeled and cut into 1/2 inch slices
3 -5 golden beets, peeled and cut into 1/2 inch slices
4 -6 sunchokes, chopped into 1/2 inch slices
6 carrots, trimmed and halved lengthwise
1 fennel build, trimmed, cored and cut into thin slices
1 teaspoon sea salt
- Preheat the oven to 425°F.
- For the rosemary-infused butter, in a small saucepan over low heat, melt the butter. As the butter begins to melt, add the rosemary. Using the edged corner of your spatula, muddle the rosemary leaves into the melting butter. This will help to release the essential oils into the butter, creating a more flavorful taste. After 2-3 minutes of muddling or once the butter has completely melted, remove from heat and continue to muddle the rosemary for one additional minute.
- Line a baking sheet with a piece of parchment paper. Combine the slices of turnips, beets, and sunchokes by spreading them out in a single layer. Then create a second layer using the slices of carrot and fennel. The carrots and fennel will brown and caramelize better if they are placed on top, creating a more appealing aesthetic when it is time to present your dish.
- Sprinkle the sea salt over the vegetables.
- Slowly pour the butter over the vegetables, creating an even overlay. Feel free to discard or use the muddled sprigs of rosemary. When I was working on this recipe I scattered the sprigs on top, roasting them with the rest of the vegetables.
- Transfer the baking sheet filled of veggies to the oven and roast, 35 to 45 minutes, or until the vegetables are nicely browned and tender. Toss all the vegetables together and transfer to a platter. Serve and enjoy!