Butter Roasted Vegetables

Butter Roasted Vegetables

  • Prep: 15 min
  • Cook Time: 25 min
  • Total: 40 min
  • Serving: 4-6 servings

An easy to vary fresh vegetable side dish.


  • 1-1/2 pounds assorted fresh vegetables
  • 1 (11 ounce) can sliced water chestnuts, drained
  • 1 (1 ounce) savory herb with garlic soup mix
  • 2 tablespoons butter, melted


  1. Preheat the oven to 400 degrees Fahrenheit. Grease a 2-quart baking dish.
  2. Wash and chop all the vegetables into uniform pieces, about 2-inches in size. Combine with the water chestnuts and spread in the bottom of the prepared pan.
  3. Mix together the butter and soup mix and drizzle over the vegetables.
  4. Cover and bake for 20-25 minutes, or until tender, stirring once.


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