Garlic Butter Roasted Vegetables

One of the great things about roasting vegetables is that you can easily add a variety of spices and flavors to really pep up a recipe.  This recipe is a staple in many cookbooks and Land ‘O Lakes uses it to sell their butter.  It’s simple, quick to make and the results are fabulous!

I always recommend using fresh vegetables and chopping them yourself.  It’s the best way to guarantee freshness and you can control the size of the veggies so that they cook evenly.  That said, this recipe works perfectly well with frozen vegetables.  Thaw them and pat them dry and you will have a quick and easy substitute for chopped fresh vegetables.

recipe for garlic butter roasted vegetables


1 cup each of chopped broccoli, cauliflower and baby carrots (or 1 (12-ounce) bag fresh broccoli and cauliflower florets and baby carrots, frozen)

1 Half Stick (1/4 cup) Butter with Olive Oil & Sea Salt, melted

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

chooping vegetables for roasted vegetables


  1. STEP 1Heat oven to 375ºF. Line baking sheet with parchment paper; set aside.
  2. STEP 2Cut cauliflower and broccoli into bite-sized florets, if needed. Set aside.
  3. STEP 3Combine melted butter and all remaining ingredients in bowl. Add vegetables; toss lightly. Spread into single layer on prepared baking sheet. Bake 20-30 minutes or until vegetables are browned and tender. Serve immediately.

This is a great side dish for any meat entree such as chicken or pork.  The flavors are subtle but distinct and the garlic is crisp but not overwhelming.  You can easily reheat the vegetables in the microwave if you have leftovers.