Roasted Carrots and Potatoes With Browned Butter

Serves: 6

Dovetailing Tip: Remove the Irish Scones from Meal 1. Pat into an 8” round. Cut into triangles and place on a baking pan. When you have 15 minutes left of the vegetables roasting, add the scones to the 425° oven and bake for the remaining 15 minutes or until golden. Ready made Irish Soda Bread!


Prep Time:
Cook Time:
Total Time:

Ingredients:

for the vegetables:
1 1/2 pounds shallots, peeled and quartered lengthwise (leave the root intact)
1 1/2 pounds baby cut carrots
1 1/4 pounds baby red potatoes (abut 2-inches in diameter), halved
2 tablespoons Irish salted butter, cut into bits
2 tablespoons olive oil
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
FOR THE BROWNED BUTTER:
4 tablespoons Irish salted butter, cut into bits
1/2 teaspoon salt

Directions:

1. Preheat oven to 425 degrees F. Place three oven racks equal distance apart in the oven. Coat a shallow baking sheet pan with cooking spray.

2. Combine the shallots, carrots and red potatoes in a large bowl.

3. Combine the butter with the olive oil, salt and black pepper in a small saucepan. Cook until the butter is nearly melted; stir until the mixture is smooth. Toss with the vegetables. Place the vegetables in a single layer; place in the oven. Cook until the vegetables are lightly browned and tender, about 50 minutes, tossing the vegetables every 15 minutes. Remove from oven and transfer to a large bowl.

4. Towards the end of cooking, make the browned butter: place the butter and 1/2 teaspoon salt in a saucepan over low heat. Cook, swirling occasionally, until the butter has a nutty aroma and is amber brown.

5. Just before serving, toss the vegetables with the browned butter.

Revised from Source: kerrygoldusa.com



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