Ingredients For the Vegetables:

1 1/2 pounds shallots, peeled and quartered lengthwise (leave the root intact)

1 1/2 pounds turnips, peeled and cut in 3/4-inch pieces

One 2.5 pound butternut squash, peeled and cut in 1-inch pieces

1 pound parsnips, peeled and thinly sliced

1 1/2 pounds baby cut carrots

1 1/4 pounds baby red potatoes (abut 2-inches in diameter), halved

2 ounces Kerrygold

Salted Butter

2 tablespoons canola oil

2 teaspoons salt

1/2 teaspoon black pepper

For the Browned Butter:

4 ounces Kerrygold

Salted Butter

1/2 teaspoon salt

Instructions:

  1. Preheat oven to 425 degrees F. Place three oven racks equal distance apart in the oven. Coat three shallow baking sheet pans with cooking spray.
  2. Combine the shallots, turnips, butternut squash, parsnips, carrots and red potatoes in a large bowl.
  3. Combine the 1/2 stick of Kerrygold Salted Butter with the canola oil, salt and black pepper in a small saucepan or microwave-proof dish. Cook until the butter is nearly melted; stir until the mixture is smooth. Toss with the vegetables. Place the vegetables in a single layer in the three pans; place in the oven. Cook until the vegetables are lightly browned and tender, about 50 minutes, rotating the pans and 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 Kerrygold Salted 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.

Notes: Not a fan of turnips? Replace them with more carrots! The same is true of all the vegetables: personalize this recipe to suit your family’s taste. For best results, stay with tubers, winter squash, onion and root vegetables. Other vegetables to consider:

    • Sweet potato
    • Rutabaga
    • Yukon gold potato
    • Pearl onions
    • Any winter squash
    • Fingerling potato
    • Frozen pearl onions (thaw before using)
    • Red onions, cut in 1/2-inch wide wedges (leave the root intact)
    • Beets
    • Kohlrabi
    • Celery root
    • Whole garlic cloves
  •  Browned butter makes everything better: the lush nutty flavor is equally well suited to sautéed Brussels sprouts, cauliflower, or just about any other vegetable, and also on pasta, over pancakes or drizzled on roast potatoes.