Main Course, Side Dish

Roast Vegetables with Butter and Herbs

No ratings yet
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 6
Calories: 145kcal
Print Recipe Pin Recipe
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