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Roasted Autumn Vegetables with Hazelnut-Browned Butter

Makes: 8  servings Prep 25 mins Start to Finish 55 mins
Roasted Autumn Vegetables with Hazelnut-Browned Butter


  • 1 (2 lbs.) butternut squash, peeled, halved lengthwise, seeded and cut into 1-inch cubes
  • 2 10 ounce containers brussels sprouts, trimmed and quartered
  • 1 1/4 pounds  turnips, peeled, halved, and cut into 1/4-inch-thick slices
  • 2 1/2 tablespoons  olive oil
  • 4 tablespoons  unsalted butter
  • 3/4 cup  skinned toasted hazelnuts,coarsely chopped
  • 2 tablespoons  cider vinegar
  • 2 tablespoons  chopped fresh tarragon, plus whole leaves for garnish


1. Preheat oven to 425 degree F and arrange racks in upper and lower thirds of oven. Toss together squash, brussels sprouts, turnips, and oil in a large bowl; season with salt and pepper. Divide between 2 large baking sheets, spreading into a single layer. Roast, stirring occasionally, switching baking sheets halfway through, until tender and golden brown, about 30 minutes.

2. Meanwhile, melt butter with hazelnuts in a small saucepan over moderate heat, swirling pan occasionally, until butter begins to brown, about 4 minutes. Remove pan from heat and stir in vinegar; salt and pepper to taste.

3. Transfer roasted vegetables to a serving bowl and toss with hazelnut-browned butter and tarragon. Garnish with tarragon leaves, if desired. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)110,
  • Fat, total(g)8,
  • chol.(mg)7,
  • sat. fat(g)2,
  • carb.(g)10,
  • fiber(g)3,
  • pro.(g)2,
  • sodium(mg)26,
  • Percent Daily Values are based on a 2,000 calorie diet