Savory Garlic Butter Roasted Vegetables
A delicious and easy way to enjoy a variety of fresh vegetables roasted with garlic and butter.
Equipment
- oven
- baking sheet
- parchment paper
- mixing bowl
- saucepan
- knife
- cutting board
Ingredients
- 500 g Mixed vegetables A colorful mix like carrots, zucchini, bell peppers, and broccoli.
- 4 tablespoons Unsalted butter Adds richness and helps infuse garlic flavor.
- 4 cloves Garlic Finely chopped, provides robust flavor.
- 1 teaspoon Dried thyme Adds a warm, earthy note.
- 1 teaspoon Dried oregano Brings a hint of sweetness and Mediterranean flair.
- to taste Salt Enhances overall taste.
- to taste Pepper Enhances overall taste.
- 1/4 cup Fresh parsley For garnishing, adds color and fresh taste.
Instructions
- Preheat your oven to 200 °C (about 400 °F).
- Wash and cut the mixed vegetables into even, bite-sized pieces.
- In a small saucepan, melt the unsalted butter over low heat. Add the finely chopped garlic and sauté for 1-2 minutes until fragrant.
- Stir in the dried thyme, oregano, salt, and pepper into the garlic butter mixture.
- In a large mixing bowl, add the prepared vegetables and pour the garlic butter mixture over them. Toss until evenly coated.
- Spread the coated vegetables evenly on a baking sheet lined with parchment paper in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and golden-brown.
- Remove from the oven and let cool slightly before serving. Garnish with fresh parsley.
Notes
Feel free to customize the vegetables and seasonings to your liking. This dish pairs well with grilled meats and can be served in grain bowls or salads.