Roast Vegetables with Butter and Herbs
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 2 hours hrs
Course Main Course, 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: 145 kcal Carbohydrates: 7 g Protein: 3 g Fat: 13 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 15 mg Sodium: 69 mg Potassium: 296 mg Fiber: 3 g Sugar: 2 g Vitamin A: 745 IU Vitamin C: 64 mg Calcium: 34 mg Iron: 1 mg