Shallot Butter Roasted Veggies


By Dane Feldman

Photos by Dane Feldman.

While the calendar says spring is here, the weather is behaving to the contrary. Temperatures are consistently below average and small patches of snow still line the ground, which is about all the reason I need to whip up one last wintry dish.

What you’ll need:
3 sweet potatoes, cubed
1 butternut squash, cubed
3/4 cup pecans, roughly chopped
1 shallot, chopped
1 stick butter
2 tbsp fresh ginger, grated
Olive oil
Fresh nutmeg, grated
Balsamic vinegar

Preheat oven to 350.

Roast the potatoes and squash in olive oil for about 30 minutes before adding in the pecans.

When the potatoes and squash are browning, melt the butter in a saucepan and cook until the butter is brown and foamy. Add the shallot and cook for 2-3 minutes before adding the ginger.

Scoop the potatoes, squash, and pecans into a large serving bowl. Then, pour the butter in and add some fresh nutmeg and balsamic vinegar to taste. Stir and serve.


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