Name: Roast Vegetables with Butter and Herbs
Prep time: 15 min
Cook time: 45 min
Yield: 6
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

Roast Vegetables with Butter and Herbs

CourseMain Dish, Side Dish

Servings	Prep Time
6	15 min

Cook Time	Passive Time
45 min	1 hr

Servings	Prep Time
6	15 min

Cook Time	Passive Time
45 min	1 hr

Roast Vegetables with Butter and Herbs

CourseMain Dish, Side Dish

Servings	Prep Time
6	15 min

Cook Time	Passive Time
45 min	1 hr

Servings	Prep Time
6	15 min

Cook Time	Passive Time
45 min	1 hr

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

Servings:

Units:

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.

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