Recipes and Cooking

Roasted Chicories with Brown Butter

Name: Roasted Chicories with Brown Butter
Total time: 50 min
Ingredients: 2 ounce focaccia or ciabatta bread, cut into cubes; 0.25 cup extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 tablespoon finely chopped Italian parsely; 1 large delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, and sliced; Kosher salt and freshly ground black pepper; 2 heads Belgian endive, halved lengthwise; 1 small head radicchio, cut into sixths; 3 tablespoon unsalted butter; 1 tablespoon lemon juice; 0.25 cup drained capers; 2 tablespoon chopped Italian parsley

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The key to brown butter is a watchful eye. Use a light-color saucepan so you can see the butter go from creamy pale yellow to golden brown.

By Recipe by Martha Holmberg

Published on November 18, 2015

Hands On Time:

20 mins

Total Time:

50 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

2 ounce focaccia or ciabatta bread, cut into cubes
¼ cup extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon finely chopped Italian parsely
1 large delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, and sliced
Kosher salt and freshly ground black pepper
2 heads Belgian endive, halved lengthwise
1 small head radicchio, cut into sixths
3 tablespoon unsalted butter
1 tablespoon lemon juice
¼ cup drained capers
2 tablespoon chopped Italian parsley

Directions

Preheat oven to 450°F. In a shallow baking pan toss bread cubes with 1 tablespoon oil. Spread in an even layer. Bake for 8 minutes or until toasted, stirring once. Sprinkle with Parmesan and finely chopped parsley; toss to coat. Transfer to a piece of foil to cool.
In the shallow baking pan arrange squash in an even layer; drizzle with 2 tablespoons of the oil. Season with salt and pepper. Bake for 20 minutes. Add endive, radicchio, and 1 tablespoon oil and toss to coat. Season with additional salt and pepper. Bake for 10 minutes more or until vegetables are tender and browned.
Meanwhile, in a small saucepan heat the butter over medium-low heat until browned. Remove from heat. Stir in lemon juice and capers.
Arrange vegetable mixture on a platter. Drizzle with browned butter mixture and sprinkle with croutons and 2 tablespoons parsley.

Nutrition Facts (per serving)

194	Calories
16g	Fat
11g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 194
% Daily Value *
Total Fat 16g	21%
Saturated Fat 5g	25%
Cholesterol 16mg	5%
Sodium 358mg	16%
Total Carbohydrate 11g	4%
Total Sugars 3g
Protein 4g
Vitamin C 27.6mg	138%
Calcium 49mg	4%
Iron 1.3mg	7%
Potassium 531mg	11%
Folate, total 89.8mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.