Roasted Mixed Vegetables

Something about Fall and Roasting go so well together. Trust me when I say that roasting your vegetables will bring out a completely different flavor than when you steam or saute. For the sake of time, I steamed mine for 1 minute before putting them into the pan to roast. Any vegetables would work, but this combination is just wonderful.

Ingredients
1 bunch broccoli, cut and rinsed
1 yellow bell pepper, sliced
15-20 baby carrots, halved
2 tablespoons butter plus 1 teaspoon for serving
1/4 lemon, juiced
salt and pepper to taste

Pre-heat oven to 450. In a large pan, toss vegetables with 2 Tbs butter and lemon juice (if you want to steam for a minute before roasting to ensure cooking, that's fine) and roast for 20 minutes or desired tenderness. Don't worry about the amount of butter, most of it will cook out during the roasting process. You could also use olive oil or stock if desired. I used an olive oil butter. When vegetables are done, toss with remaining teaspoon of butter, salt and pepper. Serve and enjoy!