It's the time of year where we crave foods that warm us up – what better way than roasted vegetables with beurre noisette?
Beurre noisette is a French sauce, amazing drizzled over just about anything.
It's super easy to make and will take any dish to another level of flavour.
Roasted vegetables
- 1/2 head of fennel, sliced thinly
- 1 cup of cherry tomatoes
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 tablespoon of fennel fronds, for garnish
Roast your veg in a 400F oven for about 20-25 minutes, or until browned on the edges.
Beurre Noisette
- 1/2 cup butter
- Hot frying pan
Melt your butter in a hot frying pan, keeping a close eye as the browning will happen very quickly and can burn immediately if you're not careful. As soon as the butter has melted, swirl continuously in the pan, allowing the solids to turn a light caramel colour. Once you smell it (and you will!), take it off the heat immediately.
Pour over your roasted veg, garnish with the fennel fronds and fresh lemon juice.
Enjoy!
