Brown Butter Roasted Tomatoes, Asparagus and Kumquats

Author: Dini from The Flavor Bender
Print Recipe


  • 4 tbsp unsalted butter
  • 2 vines of tomatoes about 1 - 1.5 lbs
  • 1 - 2 bunches of asparagus
  • ½ punnet of kumquats
  • 5-6 cloves of garlic
  • Salt and pepper to taste

Sauce (optional)

  • Splash of cream about 2 -3 tbsp
  • White wine stock or cream (as needed)
  • Chopped dill for salmon


  • Preheat oven to 350°F / 180°C.
  • Peel and smash the garlic cloves.
  • Melt the butter in a saucepan until it turns into brown butter. Transfer this to the roasting pan, and spread it across the bottom.
  • Place the vine tomatoes on the roasting pan with half of the garlic tucked between them. Pour some of the brown butter over the tomatoes and sprinkle them with salt and pepper.
  • Roast in the pre-heated oven for about 10 minutes, while you prep the asparagus and kumquats.
  • Wash and snap off the woody ends of the asparagus.
  • Wash the kumquats and slice them into 4. Remove seeds. Set aside.
  • After 10 minutes of roasting, remove the tomatoes from the oven. Place the asparagus on the pan and toss it well to coat with the butter. Sprinkle the rest of the garlic and kumquats on top and season with salt and pepper.
  • Return to the oven to roast for another 20 minutes (cook the salmon in the last 10 minutes).
  • Remove from the oven and transfer the roasted vegetables to a plate. While the roasting pan is still hot, add the cream and herbs and mix with the brown butter while crushing the roasted garlic into the sauce. Add a splash of wine, stock or water if the sauce is too thick. Season with salt. SEE NOTES if you'd like to make the sauce on the stove top.
  • Serve as a side.


Note - after roasting the vegetables, transfer the leftover juices in the roasting pan and the garlic to the pan in which you cooked the salmon (or any other type of protein) and heat. Add the cream and herbs, and mix while crushing the garlic into the sauce. Add extra liquid if needed.