Thursday, October 14, 2010

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.

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!


Joyinmykitchen said...

I love roasting veggies -- such a delicious flavor! Thanks for this recipe.

Erin @ EKat's Kitchen said...

Bethany, these look great. I love roasted veggies -- they have such great flavor. Thanks for linking up again and joining the Friday Potluck!!

Bfingmomsunite said...

I love roasted veggies. Not many people roast broccoli but I am gad you did. I love the way it crisps up. I would love for you to join me over at Vegetarian Foodie Fridays today and link this up. Hope you'll join the fun!

Julie G. said...

We do this ALL the time--at least once a week, sometimes more. My favorite is zucchini. Sometimes I'll roast a pan of zucchini, then snack on them all day like potato chips. Yum!