- The Lazy Gastronome - https://www.lazygastronome.com -

Roasted Vegetables with Brown Butter

It’s been such a strange year. I cleared my garden out a couple of weeks ago and still had some vegetables on the plants. I decided they needed to be more of a fall prep – like roasted with the nuttiness of brown butter.

Here’s how you do it:

Start by prepping the vegetables. Cut the squash (I used tromboncino [1], but any summer squash will work) into slices and chop the pepper and tomatoes (half cherry tomatoes). I used cherry tomatoes and tiny current tomatoes. The pepper I used was a poblano, but you can use any kind.

Preheat the oven to 400 degrees.

Cover a baking sheet with foil and spread the vegetables evenly over the sheet. It doesn’t matter if the shiny side is up or down. The truth is, both side heat and cook exactly the same. (The little red things are the current tomatoes.)

roasted

Place the butter in a sauce pan and melt over medium high heat. The solids will begin to separate – that’s the little white bits.

roasted

Gently stir and cook until the butter solids begin to brown, then immediately remove from the heat. Be very careful not to cook to hot or too long or it will burn and be bitter.

Pour the butter over the vegetables and gently stir.

Roast for about 20 to 30 minutes. The tomatoes should be soft and the corn starting to lightly brown. Add salt and pepper to taste.

roasted

Serve immediately – roasted to perfection. This goes great with pasta and Italian sausage!

roasted

© Copyright 2022 The Lazy Gastronome

5 from 4 votes
roasted
Print [2]
Roasted Vegetables with Brown Butter

Use any kind of vegetables you like, roasted with nutty brown butter.

Course: Side Dish
Cuisine: American, garden fresh
Keyword: browned butter, butter, corn, corn on the cob, oven roasted, roasted, squash, tomato
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2/3 cup butter
  • 1-1/2 cup sliced summer squash (I used tromboncino)
  • 1-1/2 cup halved cherry tomatoes or chopped regular tomatoes (or a combination)
  • 1/2 cup chopped green pepper
  • 1-1/2 cup corn kernels
Instructions
  1. Start by prepping the vegetables. Cut the squash into slices and chop the pepper and tomatoes (half cherry tomatoes).

  2. Preheat the oven to 400 degrees.

  3. Cover a baking sheet with foil and spread the vegetables evenly over the sheet.

  4. Place the butter in a sauce pan and melt over medium high heat. Gently stir and cook until the butter solids begin to brown, then immediately remove from the heat. Be very careful not to cook to hot or too long or it will burn and be bitter.

  5. Pour the butter over the vegetables and gently stir. 

  6. Roast for about 20 to 30 minutes. The tomatoes should be soft and the corn starting to lightly brown. Add salt and pepper to taste.

  7. Serve immediately.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

roasted

Here are some things that are perfect to use for this recipe or to give as a gift!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Roasted Tomatoes and Garlic Pasta

Posted By HelenFern On In Pasta,Side Dishes,Tomatoes | 1 Comment

My neighbor gave me a box full of tomatoes [6].

There are only two of us, so I needed to do something with them – now. I made some tomato sauce (come back on Saturday for the recipe) and this delicious pasta.

tomatoes

It’s so easy and bursting with flavor!

Here’s How to Do it:

Preheat the oven to 400° –

Remove the skin from the garlic cloves, but do not cut or crush them.

Lay them on a baking sheet.

Wash and dry the tomatoes.

Cut them into pieces (I did six to eight per tomato) and lay them around the garlic.

tomatoes

Drizzle both with olive oil and sprinkle heavily with fresh cracked pepper (about 1/2 to 1 teaspoon) and sea salt.

Bake for about 15 to 20 minutes. The tomatoes will start to look a little burned and the garlic will be soft and fragrant.

tomatoes

Remove from the oven and turn the oven off. Add the chopped basil and return to the oven. The residual heat will cook the basil with the tomatoes.

While it’s baking cook or heat the pasta.

Gently mash the garlic cloves and add the entire try to the pasta.

Add about 2/3 of the parmesan cheese and gently stir.

Garnish with the remaining cheese and some torn basil leaves.

© Copyright 2021 The Lazy Gastronome

tomatoes
Print [7]
Roasted Tomatoes and Garlic Pasta

Fresh tomatoes roasted with garlic and tossed with pasta - a fresh and delicious dish!

Course: Pasta, Side Dish
Cuisine: American, fresh
Keyword: basil, fresh, garlic, oven roasted, pasta, tomatoes
Servings: 4 servings
Author: HelenFern
Ingredients
  • 4-5 whole cloves garlic
  • 2 medium to large tomatoes
  • 1/8 cup olive oil
  • 1 teaspoon sea salt
  • fresh cracked pepper
  • 1/4 cup chopped fresh basil
  • 3 cups cooked pasta (I used my favorite, orecchiette)
  • 2/3 cup grated fresh parmesan
  • fresh basil leaves for garnish
Instructions
  1. Preheat the oven to 400° -

  2. Remove the skin from the garlic cloves, but do not cut or crush them. Lay them on a baking sheet.

  3. Wash and dry the tomatoes. Cut them into pieces (I did six to eight per tomato) and lay them around the garlic.

  4. Drizzle both with olive oil and sprinkle heavily with fresh cracked pepper (about 1/2 to 1 teaspoon) and sea salt.

  5. Bake for about 15 to 20 minutes. The tomatoes will start to look a little burned and the garlic will be soft and fragrant.

  6. Remove from the oven and turn the oven off. Add the chopped basil and return to the oven. The residual heat will cook the basil with the tomatoes.

  7. While it's baking cook or heat the pasta.

  8. Gently mash the garlic cloves and add the entire try to the pasta. Add about 2/3 of the parmesan cheese and gently stir.

  9. Garnish with the remaining cheese and some torn basil leaves.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Fried Green Tomato Benedict

Posted By HelenFern On In Breakfast,Brunch,Fruits and Vegetables,Tomatoes | 8 Comments

Do you still have a green tomato or two on your vines? I did. Problem is, once the weather starts to cool, those things don’t ripen. You can put them in the window sill and eventually the color will turn, but I don’t think the tomatoes taste as good as those that ripen on the vine. So what to do with all those green tomatoes?

You can pickle them. I love pickled green tomatoes with a little seasoned salt. And you can fry them. We’ve all heard of fried green tomatoes.

Or you can use them as the base of a delicious eggs Benedict – low carb too!

Here’s How to Do it:

Start by taking those emerald beauties and slicing them up. I used various sizes. You don’t need large a single large slice.

Heat the olive oil in the pan and sear the tomatoes on both sides. Set them aside.

Add the corned beef to the pan and cook it until it starts to crisp around the edges.

Next you make the sauce. In a small sauce pan melt the butter. Then whisk the cream, Dijon, white pepper and butter together. Simmer for about 5 minutes.

While that part of the sauce is simmering, poach the eggs. Fill a sauce pan with salted water and bring to a boil. Place the egg in a small bowl and s-l-o-w-l-y slip the egg into the boiling water. Let it cook until the white is completely firm. Carefully remove the egg with a slotted spoon and set aside. Keep cooking all the eggs this way. (You can also use an egg poacher).

Now you’re about ready to serve. Remove the sauce from the heat and whisk in the egg yolk. Return it to a low heat and simmer for 3-5 more minutes, whisking constantly, until it is a thickened sauce.

Place tomatoes on the plate.

Top with corned beef, an egg, and 2-3 Tablespoons of the sauce.

Serve hot! Welcome fall deliciousness!

5 from 1 vote
Print [11]
Fried Green Tomato Benedict with Dijon Sauce

Do you still have tomatoes on your vines? Here is a delicious way to use them. Create a base for you eggs benedict with the tomatoes. Top that with corned beef and an egg - and a dijon cream sauce - It's so good!

Course: Breakfast
Cuisine: American
Keyword: corned beef, dijon, dijon sauce, fried, green tomato, poached egg
Servings: 4 people
Author: HelenFern
Ingredients
Dijon Sauce
  • 1 cup heavy cream
  • 3 Tablespoons Dijon mustard
  • 1/4 teaspoon ground white pepper
  • 1 Tablespoon butter
  • 1 egg yolk
The Rest of the Dish...
  • 4 whole, large eggs
  • 1/2 pound corned beef, sliced thin
  • Green tomatoes - enough for four plates - sized may vary
Instructions
The Sauce
  1. Start the sauce first. In a small sauce pan melt the butter. Then whisk the cream, dijon, white pepper and butter together. Simmer for about 5 minutes. 

  2. Just before you're ready to serve, remove the sauce from the heat and whisk in the egg yolk. Return it to a low heat and simmer for 3-5 more minutes, whisking constantly, until it is a thickened sauce.

The Rest of the Dish...
  1. Start by taking those emerald beauties and slicing them up. I used various sizes. You don't need large slices.

  2. Heat the olive oil in the pan and sear the tomatoes on both sides. Set them aside.

  3. Add the corned beef to the pan and cook it until it starts to crisp around the edges.

  4. Next, poach the eggs. Fill a sauce pan with salted water and bring to a boil. Place the egg in a small bowl and s-l-o-w-l-y slip the egg into the boiling water. Let it cook until the white is completely firm. Carefully remove the egg with a slotted spoon and set aside. Keep cooking all the eggs this way.

  5. Now you're about ready to serve. (This is where you finish off the sauce)

    Place tomatoes on the plate, top with corned beef, an egg, and 2-3 Tablespoons of the sauce.

    Serve hot! Welcome fall deliciousness!

© Copyright 2018 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Salmon Tacos with Chipotle Crema and Garden Salsa

Posted By HelenFern On In Fish,Fruits and Vegetables,Jalapeno pepper,Main dish,Tomatoes | 8 Comments

I’m trying to add more fish to my diet and sometimes it can get boring! I had these salmon fillets in the freezer. I wasn’t in the mood to grill and it was too hot to turn on the oven. Hmmm… I have some great things out in the garden! And voila! We had tacos!

What you need:

Salsa 

Crema

How to Do it:

Mix the chipotle powder, cumin, salt, and sugar in a small bowl, blending well. Rub the salmon fillets with the spice mix on both sides, then set aside.

Prepare the salsa ingredients as indicated on the list. Place them all in a ceramic bowl and mix well.

Refrigerate. I grow the tomatoes, tomatillos and the cilantro – so those items were super fresh and nutritious!

Fresh Tomatillo

husk removed

Finely minced pepper

 

Mix the yogurt and chipotles in a small bowl. Refrigerate.

Heat the oil in a heavy skillet and place the salmon fillets in gently, skin side down. Let it cook until the skin begins to get crispy. Flip each one and cook another minute or two. Remove from the pan and set on a warm place.

Heat the tortillas either in a microwave (place in a plastic bag to steam) or the oven (wrapped tightly in foil). You can also add a little more oil to the pan and fry them if you like crispy shells.

Cut each fillet into pieces. Place ½ of a fillet in each tortilla. Top with salsa and chipotle crema.

Serve with a spicy, pickled jalapeño.

Makes four servings of two tacos each.

We were Featured!

Creative K KIds [15]

© Copyright 2018 The Lazy Gastronome

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Caprese Skewers with Lavender Balsamic Reduction

Posted By HelenFern On In Appetizers,Salads,Tomatoes | 2 Comments

Caprese salad is a simple salad made of sliced, fresh mozzarella, sliced tomatoes, basil, salt and olive oil.  It is supposed to resemble the Italian flag!  Well here is a great picnic version of a classic salad!

What you need:

Balsamic Reduction –

** Culinary lavender is simply the flower that has been grown without any chemicals and is safe to eat.

NOTE:  If you cannot find the balls (like I could not), purchase a large blocks (about 12 oz.) and make your own with a melon ball tool.  Save the scraps to chop and put in pasta!

How to Do it:

Make the reduction first.  Place all the ingredients in a sauce pan and bring to a boil.  Watch it though, it will boil over fast!!  As soon as it begins to boil, remove from heat and place on a low burner.  Simmer until it has reduced by about half.  This takes about 45 minutes.

Remove from the heat and cool.  Put into a container that has a narrow hole (like a mustard or ketchup bottle) and chill.

Put the skewers together by placing on a tomato, basil, cheese, basil, tomato.

Repeat for all 12 sticks.  Chill.

When ready to serve, place on a plate and drizzle the reduction over the top – Serve!

Make 12 skewers

 

 

© Copyright 2017 The Lazy Gastronome