Roasted Vegetables with Herb Butter Sauce
Easter is a holiday that evokes thoughts of colorful and bright food with fresh flavors. In today’s recipe, I created a simple and wholesome side dish of roasted vegetables with a creamy and tangy herb dressing. I wanted to make something different from he traditional potato salad. Cabbage, carrots, and potatoes are hearty and have the most wonderful flavor when roasted with a light char. This recipe for roasted vegetables with herb butter sauce will look gorgeous on your Easter table.
Roasted Vegetables with Herb Butter Sauce
Ingredients
- 1 head of cabbage
- 1 bunch of carrots (5-6 medium carrots), sliced lengthwise
- 1 lb baby red potatoes, quartered
- FOR SAUCE
- 1/3 c olive oil
- 1/3 c grass-fed butter, melter
- 2 tbsp Dijon mustard
- 1 tsp minced garlic
- 2 tbsp chives, finely chopped
- 1 tsp dried dill
- Sea salt and black pepper to taste.
Instructions
- Preheat oven to 400. In a small bowl, whisk together olive oil, garlic, butter, dill and chives. Reserve 1/3 cup of sauce for after roasting.
- Slice cabbage to about 1 inch thickness. Place in a large bowl.
- Prepare carrots and potatoes. Add to bowl with cabbage.
- Pour sauce over vegetables. Use hands to mix and coat vegetables.
- Place vegetables on baking sheet. Season with salt and pepper.
- Bake 30 minutes. Turn broiler to 550 and broil 5 minutes or until vegetables are lightly charred. pour reserved sauce over vegetables right before serving.