Wisconsin Potato and Vegetable Growers Association

Roast Vegetables with Butter and Herbs

Roast Vegetables with Butter and Herbs

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Prep Time 15 mins
Cook Time 45 mins
Total Time 2 hrs
Course Main Dish, Side Dish
Servings 6
Calories 145 kcal


  • 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


  • 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.


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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