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Roasted Fall Vegetables

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John Paul Carmona, Level 1
John Paul Carmona
Perfectly roasted Fall vegetables in brown butter. With beautiful colors, these delicately seasoned and caramelized vegetables from renowned New American Chef, John Paul Carmona, are the perfect side to go with any meal. Quick to prepare, yet layered with flavor, this vegetable dish will be one you prepare over and over again. Enjoy this Grokker Premium video lesson on Roasted Fall Vegetables from one of the world's finest chefs.

Cooking Recipe

Serves: 4

4 ounces butter
3 cups purple cauliflower, bite-size florets
3 cups brussels sprouts, halves
1/2 pomegranate
1/2 cup hazelnut
2 tbsp onion, sliced
1 tbsp garlic, sliced

1. Brown the butter in a heavy saucepan, over mid-high heat, being careful not to let it burn. Lower the heat to low-med heat, add brussels sprouts, cut side down. Add purple cauliflower florets, add pinch of salt, roast for 4 to 6 minutes until tender. Add onion and garlic.

2. Stir the pan so the vegetables are nicely coated with the sauce. Add toast hazelnut. Add salt to taste. Add pomegranate seeds and juice. Stir the pan again and ready to plate.

Roasted Fall Vegetables
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