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
How to make
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.
And don't forget to tag us @landolakesktchn.
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.See Recipes