Roasted Root Vegetables with Marcona Almonds
This recipe is adapted from Leite’s Culinaria. I used fewer types of vegetables, but stuck with the addition of sage-garlic butter, sherry vinegar and marcona almonds which combine to make this a unique dish. I bought the almonds at Pane e Fromaggio on 10th Avenue, Vancouver. Don’t worry if you can not find them, just use regular almonds.
1 small butternut squash, peeled, seeded and cubed
1 small acorn squash, peeled, seeded and cubed
1 small celery root, peeled, seeded and cubed
2 small yams, peeled, seeded and cubed
5 shallots, peeled and halved lengthwise
3 T. extra-virgin olive oil
salt and pepper
1/4 c. Marcona almonds, toasted
1 1/2 T. sherry vinegar
Sage-Garlic Brown Butter, warm
zest of 1/2 lemon
Preheat oven to 375ºF. Toss the vegetables with the olive oil in a large bowl and season with salt and pepper. Arrange in a roasting pan or on a large rimmed baking sheet. Roast vegetables until tender, about 30 minutes.
To make brown butter sauce: Melt 3 T. unsalted butter in a small pan over medium heat. Add 1T. finely chopped garlic and cook until garlic and butter are just golden brown. Stir in 6 thinly sliced fresh sage leaves and remove from heat. Stir in almonds and sherry vinegar.
Drizzle the vegetables with the brown butter sauce and nuts and garnish with lemon zest.
If making ahead, roast vegetables and make butter sauce. Reheat vegetables and toss with the sauce before serving.