Even if you’ve roasted vegetables every way under the sun, you owe it to yourself to give this recipe a go. It starts in a familiar fashion: toss some broccoli and cauliflower in olive oil and roast at high heat until tender. But here’s where the magic happens: While the vegetables are in the oven, brown some butter in a saucepan, then mix with curry powder, crunchy almonds, briny capers, chewy golden raisins, and a little lemon juice for brightness. Tossed with the charred vegetables out of the oven, the curried brown butter enlivens and elevates all the flavors. It’s a preparation that’s dead simple yet feels a little luxe every single time—perfect for company or a big holiday dinner, or just a quiet evening when you want something completely nourishing and satisfying.
A few notes and tips: A fresh, fragrant curry powder is what makes this dish sing. I typically reach for Madras or Maharajah curry powder, but feel free to use your favorite blend. If you like things spicy, reach for a hot curry powder or add a few big pinches of red pepper flakes.
This recipe is easy to scale for a crowd by doubling all ingredients and distributing the vegetables on two sheet pans—or just to ensure leftovers throughout the week. A favorite lunch of mine are these vegetables (gently rewarmed in a skillet or in the microwave) with a fried egg on top.
I like to use a combination of broccoli and cauliflower when I have both on hand—but feel free to use one or the other. Just be sure to cut them in equal sized pieces so they roast evenly and in the same amount of time.
And don’t stop with cauliflower and broccoli! This same curried brown butter treatment electrifies so many other kinds of roasted vegetables, including winter squash, sweet potatoes, carrots, parsnips, and Brussels sprouts.
—EmilyC
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