Garlic Herb Butter Roasted Vegetables

$For this tasty side dish, you will need: - 2 cups carrots, sliced - 2 cups zucchini, diced - 2 cups bell peppers, chopped (any color) - 2 cups Brussels sprouts, halved These vegetables bring different flavors and textures. Carrots add sweetness, while zucchini gives a soft bite. Bell peppers add crunch and color. Brussels sprouts offer a rich, nutty taste. Next, let’s create the garlic herb butter. You will need: - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh parsley, chopped The melted butter carries the flavors of garlic and herbs. Garlic adds a warm, bold taste. Thyme, rosemary, and parsley bring freshness and depth. This mix makes the vegetables shine. For extra flavor, consider these: - Salt and pepper to taste - 1 teaspoon lemon zest (optional) Salt and pepper make the dish pop. Lemon zest brightens the flavors. Feel free to adjust these to match your taste. {{ingredient_image_1}} To start, I melt the unsalted butter in a small bowl. Next, I add minced garlic, chopped thyme, rosemary, and parsley. If I want a zesty flavor, I include lemon zest. This mix creates a rich garlic herb butter that brings the vegetables to life. In a large bowl, I add the sliced carrots, diced zucchini, chopped bell peppers, and halved Brussels sprouts. Then, I pour the garlic herb butter over them. I toss everything well, ensuring all the veggies get coated. This helps each bite burst with flavor. I spread the coated vegetables on a baking sheet lined with parchment paper. Then, I season them with salt and pepper to taste. I roast them in a preheated oven at 425°F (220°C) for 25-30 minutes. Halfway through, I stir them for even cooking. Once they turn tender and slightly caramelized, they're ready to enjoy. To get perfect roasting, set your oven to 425°F (220°C). Hot ovens help vegetables caramelize. Spread the vegetables in a single layer on your baking sheet. Crowding the pan makes them steam instead of roast. Stir the veggies halfway through cooking for even browning. Keep an eye on them; cooking times can vary. I love using a mix of colorful veggies. Here are my favorites: - 2 cups carrots, sliced - 2 cups zucchini, diced - 2 cups bell peppers, chopped (any color) - 2 cups Brussels sprouts, halved These vegetables roast well and taste great with garlic herb butter. You can also try other veggies like cauliflower or broccoli. To boost flavor, add more fresh herbs. Try using: - Thyme - Rosemary - Parsley You can also mix in basil or oregano for a twist. A little lemon zest brightens the dish, giving it a fresh taste. Experiment with your favorite herbs to make it your own! Pro Tips Choose Fresh Vegetables: Always select fresh, seasonal vegetables for the best flavor and texture. Look for vibrant colors and firm textures. Customize Your Herbs: Feel free to experiment with different herbs like oregano or basil based on your taste preferences or what you have on hand. Don’t Overcrowd the Pan: Make sure to spread the vegetables out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting. Try Different Oils: For a different flavor profile, consider using infused oils like garlic or chili oil instead of butter to coat the vegetables. {{image_2}} You can make this dish with many veggies. Try using sweet potatoes, broccoli, or asparagus. Each type gives a new taste and texture. For a colorful plate, mix yellow squash and red onions. Remember, cut the veggies into similar sizes. This way, they cook evenly. If you want a vegan option, swap butter for plant-based spreads. Coconut oil or olive oil works well too. These fats add flavor and moisture. Use the same amount as you would butter. You can also try nut-based butters for a unique taste. You can change the herbs to suit your taste. Basil, oregano, or dill are great choices. Add a pinch of chili flakes for heat. For a smoky flavor, use smoked paprika. Experiment! Adjust the salt and pepper to make the dish yours. After enjoying your Garlic Herb Butter Roasted Vegetables, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. This keeps the flavors fresh and tasty. If you want to keep them longer, freezing is an option. To reheat, preheat your oven to 350°F (175°C). Spread the vegetables in a single layer on a baking sheet. Heat for about 10-15 minutes, or until they are hot. You can also use a microwave. Place the vegetables in a bowl, cover, and heat for 2-3 minutes. Stir halfway to heat evenly. You can freeze these vegetables for a later meal. After cooking, let them cool completely. Transfer the cooled vegetables into freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. These can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen vegetables. They work well in this dish. Just make sure to thaw and drain them first. This helps to remove excess moisture. Toss them with the garlic herb butter just like fresh veggies. They may need a little more time to roast. Keep an eye on them as they cook. You can serve these roasted vegetables with many dishes. They pair well with grilled chicken or fish. You can also add them to pasta or grain bowls. They add a tasty touch to any meal. A fresh salad on the side also works great. Use your creativity to mix and match! You can easily customize this recipe. For a vegan option, swap the butter for olive oil or vegan butter. If you need it gluten-free, this recipe is already safe. You can also add or remove veggies based on your taste. Feel free to use herbs that you love. Make it your own! This blog post explored making Garlic Herb Butter Roasted Vegetables. We covered essential ingredients, step-by-step instructions, tips for perfect roasting, and creative variations. You now know how to choose the best veggies and store leftovers. Enjoy experimenting with flavors and make this dish your own. Simple steps and fresh ingredients make cooking fun and easy. Embrace the joy of roasting and share these tasty vegetables with others. Happy cooking!$

Garlic Herb Butter Roasted Vegetables

A delicious mix of roasted vegetables tossed in garlic herb butter.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

2 cups carrots, sliced
2 cups zucchini, diced
2 cups bell peppers, chopped (any color)
2 cups Brussels sprouts, halved
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
to taste Salt and pepper
1 teaspoon lemon zest (optional)

Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, combine the melted butter, minced garlic, thyme, rosemary, parsley, and lemon zest (if using). Mix well to create the garlic herb butter.
In a large mixing bowl, add the sliced carrots, diced zucchini, chopped bell peppers, and halved Brussels sprouts.
Pour the garlic herb butter over the vegetables and toss to coat evenly. Make sure all the vegetables are well-covered with the butter mixture.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
Season with salt and pepper to taste.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.
Once done, remove from the oven and let cool for a few minutes. Garnish with additional fresh herbs if desired.

Notes

Garnish with additional fresh herbs if desired.

Keyword butter, garlic, herbs, roasted, vegetables