Roasted Chicories with Brown Butter

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.

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  • Makes: 6 servings
  • Hands On: 20 mins
  • Total Time: 50 mins

Roasted Chicories with Brown Butter

Directions

  1. Preheat oven to 450 degrees 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.
  2. 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.
  3. Meanwhile, in a small saucepan heat the butter over medium-low heat until browned. Remove from heat. Stir in lemon juice and capers.
  4. Arrange vegetable mixture on a platter. Drizzle with browned butter mixture and sprinkle with croutons and 2 tablespoons parsley.
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Nutrition Facts (Roasted Chicories with Brown Butter)

  • Per serving:
  • 194 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 16 mg chol. ,
  • 358 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 4 g pro.
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