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Close up of garlic herb California blend vegetables in a white bowl.
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5 from 4 votes

California Blend Vegetables with Garlic Herb Butter

Fresh vegetables, herbs, and garlic butter are featured in this simple 30-minute side dish. This is an easy recipe for the holidays, but also pairs wonderfully with most entrees for a quick weeknight dinner. Roasted California Blend Vegetables with Garlic Herb Butter is a delicious and nutritional accompaniment to any meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 6 servings
Calories: 91kcal

Ingredients

Roasted California Blend Vegetables

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups carrots (cut into 1/2-inch pieces)
  • 1 tablespoons extra virgin olive oil
  • salt (to taste)
  • pepper (to taste)

Garlic Herb Butter

  • 4 tablespoons butter (room temperature, you will likely have extra)
  • 1 tablespoon fresh herbs (minced, I use parsley, dill and thyme)
  • 1 clove garlic (minced, about 1 teaspoon)

Instructions

Roasted California Blend Vegetables

  • Preheat oven to 425°F.
  • Toss broccoli, cauliflower and carrots with olive oil. Spread on a sheet pan and season with salt and pepper.
    2 cups cauliflower florets, 2 cups carrots, 1 tablespoons extra virgin olive oil, salt, pepper
  • Roast 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 butter, 1 clove garlic, 1 tablespoon fresh herbs
  • 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.

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.
 
** Nutritional information is an estimate and may vary. It is based on using 2 tablespoons of butter.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 339mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7490IU | Vitamin C: 47mg | Calcium: 39mg | Iron: 1mg