Italian Herb Butter Roasted Vegetables
A delightful side dish with roasted vegetables coated in herb butter.
Ingredients
- 2.0 cups baby potatoes, halved
- 1.0 cup carrots, sliced into rounds
- 1.0 cup bell peppers, chopped
- 1.0 cup zucchini, sliced
- 1.0 cup cherry tomatoes, halved
- 6.0 tablespoons unsalted butter, melted
- 3.0 cloves garlic, minced
- 2.0 teaspoons dried Italian herbs
- 1.0 teaspoon red pepper flakes
- None to taste salt
- None to taste pepper
- None for garnish fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the baby potatoes, carrots, bell peppers, zucchini, and cherry tomatoes.
- In a separate bowl, whisk together the melted butter, minced garlic, dried Italian herbs, red pepper flakes (if using), salt, and pepper until well combined.
- Pour the herb butter over the vegetables and toss gently until all the vegetables are well coated.
- Line a large baking sheet with parchment paper, then spread the coated vegetables in a single layer to ensure even roasting.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Once out of the oven, sprinkle freshly chopped parsley over the top for a burst of freshness. Serve warm as a delightful side dish.
Notes
Optional red pepper flakes can be adjusted based on heat preference.