Fresh vegetables, herbs, and garlic butter are featured in this simple 30-minute side dish. Garlic Herb Normandy Blend Vegetables is an easy recipe for the holidays, but also pairs wonderfully with most entrees for a quick weeknight dinner. This roasted vegetable blend is a delicious and nutritional accompaniment to any meal.
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This simple side dish is perfect for the holidays and is a wonderful accompaniment to most main dishes. Roasted Normandy Blend Vegetables with Garlic Herb Butter is very simple to prepare which makes it an excellent side for Thanksgiving when you’re already busy preparing a large dinner. This recipe comes together in 30 minutes or less, which makes it a great weeknight dish too.
Fresh vegetables, herbs, and garlic butter combine to make a flavorful and healthy addition to your meal. This vegetarian side dish is also gluten free, keto friendly, and low carb.
Broccoli and Cauliflower are cruciferous vegetables which have anti-inflammatory properties. The beta carotene found in carrots is an antioxidant which supports healthy vision and a healthy immune system. This is a side dish you can feel great about serving and eating.
More than likely this recipe will leave you with a bit of extra herby garlic butter which can be used on any vegetable and is especially delicious paired with potatoes.
This simple blend of roasted vegetables would be delicious paired with entrees such as Garlic Butter Instant Pot Short Ribs, Crispy Pan Fried Chicken Tenders, and Poached Salmon with Lemon Butter Garlic Sauce.
If you wanted a similar roasted vegetable dish, but with extra crunch and texture, try making this recipe for California Blend Vegetables with Parmesan Breadcrumbs.
Why This Recipe Works
Roasted Normandy Blend Vegetables is a quick and easy side dish. You’ll have this dish on the table and ready to eat in 30 minutes or less.
Fresh ingredients star in this dish, so it’s a healthy recipe you can rely on for a good dose of nutrition. These roasted vegetables are low calorie but high in fiber.
It’s a great holiday dish. This recipe uses a variety of vegetables, which creates a beautiful color palette. This side dish also pairs well with any entrée so it’s extremely versatile.
How To Make Normandy Blend Vegetables
Ingredients
- Vegetables: broccoli, cauliflower, carrots, summer squash and zucchini make up what is known as “Normandy blend” vegetables.
- Butter: room temperature.
- Garlic: fresh will give you the best flavor. Fresh garlic has more bite to it that cooked. If you prefer a milder flavor, you can make Roasted Garlic or use garlic powder.
- Fresh Herbs: I use parsley and chives, but you can use a single herb like parsley, or a combination of whichever herbs you prefer.
- Olive oil, salt and pepper: needed for roasting.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter out ahead of time to come to room temperature. If you forget to set the butter out, you can microwave it for 10 seconds to quickly soften it.
Preheat oven to 425°F.
Cut the broccoli and cauliflower into bite size florets. Cut the carrots into smaller, 1/2-inch pieces. Slice the summer squash and zucchini into 1/2-inch thick rounds. Larger squash can be cut into half circles, if preferred.
Chef’s Tip: cutting the vegetables to approximately the same size allows for them to cook at the same rate.
Mince the herbs and garlic.
Create!
Toss broccoli, cauliflower, carrots, squash and zucchini with olive oil. Spread onto a sheet pan and season with salt and pepper.
Roast 15-20 minutes, tossing once halfway, or until fork tender.
While the vegetables are roasting combine the butter, fresh herbs, and garlic until well blended.
Once the vegetables are done roasting, add 1-2 tablespoons of the butter and toss to melt and combine. Adjust seasoning or add more butter, if desired.
Present!
Garnish with additional fresh herbs, if desired.
Tips and Techniques
- You can use a single herb or any combination of herbs that you like when making the butter.
- If you would like to shape or mold the butter, please see this separate recipe for Garlic Herb Steak Butter.
- Use any extra butter on steak, chicken, other vegetables or potatoes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
What Are Normandy Blend Vegetables?
Normandy blend vegetables are a combination of cauliflower, broccoli, carrots, summer squash and zucchini.
Can You Use Frozen Normandy Blend Vegetables?
While fresh is always best for taste and texture, you can use frozen vegetables, if needed.
More Vegetable Side Dishes
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Normandy Blend Vegetables with Garlic Herb Butter
Ingredients
Roasted Normandy Blend Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 1/2 cups carrots (cut into 1/2-inch pieces)
- 1 1/2 cups summer squash (cut into 1/2-inch slices)
- 1 1/2 cups zucchini (cut into 1/2-inch slices)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Garlic Herb Butter
- 4 tablespoons unsalted butter (room temperature)
- 1 tablespoon fresh herbs (minced, I use parsley and chives)
- 1 clove garlic (minced)
Instructions
Roasted Normandy Blend Vegetables
- Preheat oven to 425°F.
- Toss broccoli, cauliflower, carrots, squash and zucchini with the olive oil. Spread onto a sheet pan and season with salt and pepper.2 cups broccoli florets, 2 cups cauliflower florets, 1 1/2 cups carrots, 1 1/2 cups summer squash, 1 1/2 cups zucchini, 1 tablespoon extra virgin olive oil, salt, pepper
- Roast for 15-20 minutes, tossing once halfway, or until fork tender.
Garlic Herb Butter
- While the vegetables are roasting, combine the butter, fresh herbs, and garlic until well blended.4 tablespoons unsalted butter, 1 tablespoon fresh herbs, 1 clove garlic
- Once the vegetables are done roasting, add 1-2 tablespoons of butter and toss to melt and combine. Adjust seasoning or add more butter, as desired.
Notes
Tips and Techniques
- You can use a single herb or any combination of herbs that you like when making the butter.
- If you would like to shape or mold the butter, please see this separate recipe for Garlic Herb Steak Butter.
- Use any extra butter on steak, chicken, other vegetables or potatoes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
Molly Kumar says
This sounds sooo yumm!! Love the addition of garlic butter to the mix of veggies. Perfect for quick meal.
Rebecca Blackwell says
Yum, yum, yum! My husband and I ate a pan full of these vegetables for dinner last night all by ourselves. We couldn’t get enough. That butter makes vegetables a whole new treat. Thank you for a fantastic recipe!