Normandy Blend Vegetables with Garlic Herb Butter

Close up of Normandy blend vegetables in a white bowl with a spoon.

5 from 2 votes

Normandy Blend Vegetables with Garlic Herb Butter

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.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American, Gluten Free, Vegetarian

Servings: servings

Calories: 130kcal

Author: Lauren Harris

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.

** Nutritional information is an estimate and may vary.

Nutrition