ROASTED VEGETABLES WITH BUTTER RECIPES
OVEN ROASTED VEGETABLES RECIPE | LAND O’LAKES
Steps:
- 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.
Nutrition Facts : Calories 130 calories, FatContent 11 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 300 milligrams, CarbohydrateContent 6 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 2 grams
GARLIC BUTTER PAN ROASTED ROOT VEGETABLES RECIPE BY MYRA ...
Comfort food recipe that pairs with many dishes. Note: try to cut, slice veggies in similar sizes.
Provided by myra byanka
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Wash, peel, cut or chop vegetables in similar sizes. Melt butter in a saucepan, add garlic, salt, pepper, parsley. Toss vegetables with garlic butter, cover, bake 45 minutes. Remove cover, turn oven to 425 degrees so vegetables will lightly brown - about 10-15 minutes. Check for doneness (baby carrots are usually the last to cook). When done, sprinkle on paprika.
Nutrition Facts : ServingSize 224 g, Calories 327, FatContent 23.28 g, TransFatContent 0.0 g, SaturatedFatContent 14.59 g, CholesterolContent 61 g, SodiumContent 974 g, CarbohydrateContent 28.28 g, FiberContent 3.7 g, SugarContent 3.2 g, ProteinContent 3.62 g
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