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Main Course, Side Dish
Potato| Multi-Potatoes, Red, Yellow
Cooking Style| Bake

Roast Vegetables with Butter and Herbs

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 6
Calories: 145kcal
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Roast Vegetables with Butter and Herbs

Ingredients

  • 1 pound small redskin potatoes cut into 4
  • 1 pound small Yukon Gold potatoes cut into 4
  • 1 pound Brussel sprouts halved
  • 1 small head cauliflower broken into florets
  • 1 small head broccoli florets only
  • 3 tbsp olive oil
  • 3 tbsp Butter melted
  • 1 tbsp each dried oregano and rosemary
  • Salt and pepper to taste

Instructions

  • Set oven to 425 degrees.
  • In a large bowl, toss potatoes and other vegetables with the olive oil, butter, oregano, rosemary, salt and pepper. Spread out on a baking sheet in one layer and roast 45 minutes to 1 hour, turning once, or until crispy.

Nutrition

Calories |145kcalCarbohydrates |7gProtein |3gFat |13gSaturated Fat |5gPolyunsaturated Fat |1gMonounsaturated Fat |7gTrans Fat |1gCholesterol |15mgSodium |69mgPotassium |296mgFiber |3gSugar |2gVitamin A |745IUVitamin C |64mgCalcium |34mgIron |1mg

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Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.