Roasted Root Vegetables & Freekeh With Brown Butter Recipe

Ingredients For Roasted Root Vegetables & Freekeh With Brown Butter Recipe

• 2 Fennel bulbs, trimmed, each cut into 6 wedges
• 1 Small head cauliflower, cut into florets
• 1 pound Brussels sprouts, trimmed and halved lengthwise
• 3 inch 3 ribs celery, cut into
• 0.5 inch 1 delicata squash, halved lengthwise, seeded, cut crosswise into 1/2 moons
• Olive oil
• Fine sea salt
• 1 stick Unsalted Butter, At Room Temperature
• 0.25 cup Coarsely chopped fresh flat leaf parsley
• 1 tablespoon Sherry vinegar