Thursday, October 14, 2010
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!