https://deliciouslittlebites.com/normandy-blend-vegetables/
| Ingredients · 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· PepperIngredients—Garlic Herb Butter· 4 tablespoons unsalted butter (room temperature)· 1 tablespoon fresh herbs (minced, I use parsley and chives)· 1 clove garlic (minced) |
| Instructions 1) Preheat oven to 220 degrees. 2) Toss broccoli, cauliflower, carrots, squash and zucchini with the olive oil. Spread onto a sheet pan and season with salt and pepper. 3) Roast for 15-20 minutes, tossing once halfway, or until fork tender. 4) While the vegetables are roasting, combine the butter, fresh herbs, and garlic until well blended. 5) 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. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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