Roast Vegetables with Butter and Herbs Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Roast Vegetables with Butter and Herbs for a simple,
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
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
- pepper
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