Saturday, June 12, 2010

Mixed Vegetables with Herb Butter

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Vegetables are good... but vegetables with an herb butter is better! Serving vegetables with meals can be challenging. Sure, there's always the option to have a side salad (which we normally do) but for our 
recent Sunday Roast Pork Dinner, I served up these Mixed Vegetables with Herb Butter...

An herb butter is a perfect way to make dishes more interesting. With this herb butter, the vegetables were flavored with a mixture of dried herbs. If you prefer, feel free to substitute with fresh herbs, but be sure to double the amount of fresh herbs used. 

 Mixed Vegetables with Herb Butter
original Joelen recipe

1 stick (8 tablespoons) unsalted butter, softened
pinch of salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried oregano
mixed fresh vegetables of your choice (I used baby carrots, broccoli, zucchini)

Combine the butter, salt, pepper and dried herbs in a bowl and mix thoroughly.

Steam vegetables to your tastes and toss vegetables in 1-2 tablespoons of the herb butter. Leftover butter can be used in other ways such as spreading on bread, rolls, etc.

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