Brown Butter Veggies with Millet Polenta
Try this roasting method with any of your favorite seasonal vegetables! In this recipe, the butter browns into a nutty glaze, cooking up tender vegetables with caramelized edges. Serve over the polenta for a vegetarian entrée or just as side dish. If you have leftovers, toss them with pasta or whip into a creamy soup. Read more about millet and polenta on the back side and check out the additional handout for more vegetable roasting tips.
Servings: 6 servings
- Large pot
- Baking sheet
- 2 medium sweet potatoes
- 2 medium parsnips
- 2 golden beets
- 1 stick (1/2 cup) butter + 1 Tablespoon butter
- 1 cup millet
- 1/4 cup Parmesan cheese, optional
- olive oil
- Melt 1/2 cup (1 stick) of butter in a large bowl. Trim and cut the sweet potatoes, parsnips, and beets into 1/2 inch pieces. Add vegetables to bowl, season with salt and pepper, and toss to coat.
- Spread the vegetables on the baking sheet—so they're not touching too much. Roast for 20 minutes, then shake the pan and stir. Roast until the vegetables are tender and browned around the edges (20-30 mins).
- Prepare millet polenta: In a large pot over high heat, add the millet (dry). Toast, stirring or shaking the pan until the grains begin to pop and smell toasty. Stir in 4 cups water and a pinch of salt. Bring to a boil then reduce the heat to low. Cover and cook, stirring once or twice, for about 20 minutes. Then remove the lid and stir in 1 Tablespoon butter.
- Cook millet another 10 minutes uncovered, stirring often to keep the grains from sticking to the bottom, until the mixture is soft and thick and the liquid has been absorbed. Remove from heat, cover, and let stand 10 minutes. Then stir and season to taste with salt and pepper.
- Remove vegetables from oven, season to taste, and add Parmesan cheese if desired. Spoon millet "polenta" into bowls or plates and top with butter-roasted vegetables. Enjoy!