Description
This simple roast brings fresh, colorful veggies together with a garlicky herb butter finish, perfect for quick weeknight dinners.
Ingredients
Vegetables
- 1 lb asparagus
- 0.5 lb new potatoes (Cut smaller for even cooking)
- 225 g snap peas (Thaw if using frozen)
- 1 cup baby carrots
Herb Butter Mixture
- 1 clove garlic (Minced finely)
- 1 tbsp fresh parsley (Chopped)
- 1 tbsp fresh thyme (Chopped)
- 1 tbsp fresh lemon juice (Squeeze before serving for brightness)
- 1 pinch salt
- 1 to taste black pepper (Freshly cracked)
- 2 tbsp extra virgin olive oil
- 60 g unsalted butter (Melted)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- On a sheet pan, combine asparagus, new potatoes, snap peas, and baby carrots.
- In a small bowl, mix melted butter with minced garlic, chopped parsley, thyme, lemon juice, salt, and pepper.
- Drizzle the herb butter mixture over the vegetables and toss to coat.
- Arrange the vegetables in a single layer on the pan.
Cooking
- Roast in the oven for 25-30 minutes or until the vegetables are tender and golden.
- Serve warm.
Notes
Serve with a squeeze of extra lemon, grated Parmesan, or toasted almonds for added flavor and crunch. Cool leftovers and refrigerate for up to 3 days. Reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable Dish
- Cuisine: American, Vegetarian