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 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
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 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.
Explore reviews fromour online community
Delicious, Quick and Easy!
Followed basic idea of recipe, except just tossed the veggies with a little olive oil and sprinkled a little seasoning salt only.
Love the flavor and how they turned out! My kids love them!!
We used frozen mixed vegetables, baked about 5-10 min longer (Keep and eye on them) and still turned out great!
I love roasted veggies but never thought of these simple additions. Makes bland cauliflower and broccoli so delicious. Love this, thanks!