Roast Vegetables with Butter and Herbs – Eat Wisconsin Potatoes

Ingredients

• 1 pound small redskin potatoes (cut into 4)
• 1 pound small Yukon Gold potatoes (cut into 4)
• 1 pound Brussel sprouts (halved)
• 1 small head cauliflower (broken into florets)
• 1 small head broccoli (florets only)
• 3 tbsp olive oil
• 3 tbsp Butter (melted)
• 1 tbsp each dried oregano and rosemary
• Salt and pepper to taste