Oven Roasted Vegetables
Oven Roasted Vegetables Image

Oven Roasted Vegetables

An alternative to frozen vegetables, these butter roasted veggies are a great addition to dinner.

4
servings
5 min
PREP TIME
35 min
TOTAL TIME

Ingredients

1 (12-ounce) bag fresh broccoli and cauliflower florets and baby carrots

1 Half Stick (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

How to make

  1. STEP 1

    Heat oven to 375ºF. Line baking sheet with parchment paper; set aside.

  2. STEP 2

    Cut cauliflower and broccoli into bite-sized florets, if needed. Set aside.

  3. STEP 3

    Combine melted butter 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.

Tip #1

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.

Nutrition

130Calories
11Fat (mg)
25Cholesterol (mg)
300Sodium (mg)
6Carbohydrates (g)
2Dietary Fiber
2Protein (g)

Reviews

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1 of 2 reviewers would make it again

  November 08, 2017

Love the flavor and how they turned out! My kids love them!!

— says Jennifer
Helpful?
TWEAKS

We used frozen mixed vegetables, baked about 5-10 min longer (Keep and eye on them) and still turned out great!

Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  May 17, 2016

I love roasted veggies but never thought of these simple additions. Makes bland cauliflower and broccoli so delicious. Love this, thanks!

— says Jenifer
Helpful?
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