PREP TIME: 10mins COOKING TIME: 20mins

A stunner of a dish, yes slightly on the decadent side, but life is short and sometimes you just need lots of veggies smothered in herb butter.

On the note of butter, the better the butter the better the dish! I used a lovely handmade butter from Maria at Cream of the Crop (who milks her own cows!).

Seasonal Swaps: you can use any vegetables here, simply adjust the roasting times. As this is a summer dish I used a mixture of coloured courgettes and broccolini, asparagus and radishes would be a stunning addition. You can use any soft and fragrant herbs here, tarragon, dill, basil and coriander would all work well.

The dish will be best eaten straight away.

INGREDIENTS
  • 100g excellent butter at room temperature
  • handful very finely chopped parsley
  • handful very finely chopped mixture of herbs (see intro)
  • 1 garlic clove, minced
  • zest of 1 lemon and juice to taste
  • 3 cups veggies of choice (see intro)
  • lemon wedges (to serve)
  • flaky sea salt & pepper
METHOD
  1. Preheat the oven to 200c
  2. Add butter, garlic, lemon zest and herbs to food processor, add a pinch of salt and a good grind of pepper. Whizz until smooth, taste and season with lemon juice, salt and pepper. Spread thinly on a pretty serving plate and keep at room temperature while you roast your veggies.
  3. Add the veggies to a large baking tray, ideally they lie in a single layer, add a drizzle of oil, season well with salt and pepper and roast for 12-15min until tender and golden. Turning a few times.
  4. Add the hot veggies on top of the butter, the butter will melt slowly. Season with flaky sea salt, pepper and lemon wedges on the side. Enjoy!

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PREP TIME: 10mins COOKING TIME: 20mins

A stunner of a dish, yes slightly on the decadent side, but life is short and sometimes you just need lots of veggies smothered in herb butter.

On the note of butter, the better the butter the better the dish! I used a lovely handmade butter from Maria at Cream of the Crop (who milks her own cows!).

Seasonal Swaps: you can use any vegetables here, simply adjust the roasting times. As this is a summer dish I used a mixture of coloured courgettes and broccolini, asparagus and radishes would be a stunning addition. You can use any soft and fragrant herbs here, tarragon, dill, basil and coriander would all work well.

The dish will be best eaten straight away.

INGREDIENTS

  • 100g excellent butter at room temperature
  • handful very finely chopped parsley
  • handful very finely chopped mixture of herbs (see intro)
  • 1 garlic clove, minced
  • zest of 1 lemon and juice to taste
  • 3 cups veggies of choice (see intro)
  • lemon wedges (to serve)
  • flaky sea salt & pepper

METHOD

  1. Preheat the oven to 200c
  2. Add butter, garlic, lemon zest and herbs to food processor, add a pinch of salt and a good grind of pepper. Whizz until smooth, taste and season with lemon juice, salt and pepper. Spread thinly on a pretty serving plate and keep at room temperature while you roast your veggies.
  3. Add the veggies to a large baking tray, ideally they lie in a single layer, add a drizzle of oil, season well with salt and pepper and roast for 12-15min until tender and golden. Turning a few times.
  4. Add the hot veggies on top of the butter, the butter will melt slowly. Season with flaky sea salt, pepper and lemon wedges on the side. Enjoy!

Print Friendly, PDF & Email