FryBoy
New member
BUTTER-ROASTED VEGETABLES
4 cups any combination fresh vegetables, cut as desired butternut squash, baby carrots, zucchini, small new red potatoes, onion, whole peeled garlic cloves, mushrooms, green or red peppers, green beans, asparagus)
3 tablespoons butter, melted
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh oregano leaves
1 teaspoon garlic salt
1. Heat oven to 400°. Combine all vegetables in 13 by 9-inch baking pan. Add butter, chives, oregano and garlic salt; toss lightly.
2. Bake for 25 to 35 minutes or until vegetables are crisply tender and lightly browned.
4 cups any combination fresh vegetables, cut as desired butternut squash, baby carrots, zucchini, small new red potatoes, onion, whole peeled garlic cloves, mushrooms, green or red peppers, green beans, asparagus)
3 tablespoons butter, melted
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh oregano leaves
1 teaspoon garlic salt
1. Heat oven to 400°. Combine all vegetables in 13 by 9-inch baking pan. Add butter, chives, oregano and garlic salt; toss lightly.
2. Bake for 25 to 35 minutes or until vegetables are crisply tender and lightly browned.
