Roasted Normandy Vegetables with Garlic Herb Butter
Description
This delicious and nutritious fresh vegetable blen is ready in about 30 minutes, so it's perfect for a weeknight meal. It's so tasty, it's also a great side dish for any special meal or for the holidays.
Ingredients
Roasted Normandy Blend Vegetables:
2 c. fresh broccoli florets
2 c. fresh cauliflower florets
1 1/2 c. fresh carrots, cut into 1/2-inch pieces
1 1/2 c. fresh summer squash, cut into 1/2-inch slices
1 1/2 c. fresh zucchini, cut into 1/2-inch slices
1 T. extra virgin olive oil
salt and pepper
Garlic Herb Butter:
4 T. unsalted butter, at room temperature
1 T. fresh herbs, minced (parsley and chives)
1 clove garlic, minced
Directions
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Roasted Normandy Blend Vegetables:
Preheat oven to 425 degrees F.
Toss broccoli, cauliflower, carrots, squash and zucchini with the olive oil. Spread out on a sheet pan; season with salt and pepper.
Roast in preheated oven for 15-20 minutes, tossing once halfway through, or until fork tender.
Garlic Herb Butter:
While the vegetables are roasting, combine the butter, fresh herbs, and garlic until well blended.
When the vegetables are finished roasting, add 1-2 T. of the herb butter; toss until butter is melted. Adjust seasoning to taste or add more butter, if desired.
6 servings.