An alternative to frozen vegetables, these butter-roasted veggies are a great addition to dinner.
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1 (12-ounce) bag fresh broccoli and cauliflower florets and baby carrots
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Heat oven to 375ºF. Line baking sheet with parchment paper; set aside.
Cut cauliflower and broccoli into bite-sized florets, if needed. Set aside.
Combine melted Butter with Olive Oil & Sea Salt and all remaining ingredients in bowl. Add vegetables; toss lightly. Spread into single layer on prepared baking sheet. Bake 20-30 minutes or until vegetables are browned and tender. Serve immediately.
Substitute fresh vegetables using 1 cup each broccoli and cauliflower florets and 1 cup sliced carrots (3 cups total). Or, substitute other favorite vegetables, like Brussels sprouts. Be sure all vegetables are approximately the same size for even roasting.
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