Oven-Roasted Vegetables
Oven-Roasted Vegetables
An alternative to frozen vegetables, these butter-roasted veggies are a great addition to dinner.
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5 min
Prep Time
35 min
Total Time
4
servings Ingredients
1 (12-ounce) bag fresh broccoli and cauliflower florets and baby carrots
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
12 teaspoon seasoned salt
14 teaspoon garlic powder
14 teaspoon pepper
How to make
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STEP 1
Heat oven to 375ºF. Line baking sheet with parchment paper; set aside.
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STEP 2
Cut cauliflower and broccoli into bite-sized florets, if needed. Set aside.
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STEP 3
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.
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.
130 Calories
11 Fat (g)
25 Cholesterol (mg)
300 Sodium (mg)
6 Carbohydrates (g)
2 Dietary Fiber
2 Protein (g)
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Roasted Vegetable Recipes
You can roast vegetables during any season of the year, but in the fall when vegetables are bountiful, it’s a delicious taste to enjoy from the garden. This collection shows you how to roast a variety of simple and unexpected veggies, from carrots to potatoes.
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