Go Back
Butter Roasted Vegetables

Savory Garlic Butter Roasted Vegetables

A delicious and easy way to enjoy a variety of fresh vegetables roasted with garlic and butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

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.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • saucepan
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 200 °C (about 400 °F).
  2. Wash and cut the mixed vegetables into even, bite-sized pieces.
  3. In a small saucepan, melt the unsalted butter over low heat. Add the finely chopped garlic and sauté for 1-2 minutes until fragrant.
  4. Stir in the dried thyme, oregano, salt, and pepper into the garlic butter mixture.
  5. In a large mixing bowl, add the prepared vegetables and pour the garlic butter mixture over them. Toss until evenly coated.
  6. Spread the coated vegetables evenly on a baking sheet lined with parchment paper in a single layer.
  7. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and golden-brown.
  8. 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.