Roasted Normandy Vegetables with Garlic Herb Butter
Recipes Healthy Cooking Holidays Quick and Easy Side-dish Vegetarian
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
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
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.