Roasted Carrots and Potatoes With Browned Butter
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
