When I do a roasted veggie dish, it is really just a matter of what I have available. This time it was a combination of starches and cherry tomatoes from the garden. The special part about this version comes in the butter sauce that actually makes an amazingly tasty gravy that keeps the vegetable medley moist. The tomatoes were also key as they added a delicious tang. My veggie list is included below, but like I said, use what you have.
You can eat these as a side dish, or served in a bowl under a filet of lemon pepper roasted fish. I lamented on the flavor in this dinner for hours.
1 ½ – 2 lbs of raw potatoes (I don’t peel mine)
1 lb fresh carrots
1 large leek sliced
1 lb cherry tomatoes
1 ½ lbs cubed butternut squash
2 cups chicken broth
Mix the veggies into a large cake pan that has been lightly coated with olive oil spray. Pour Butter Sauce over the top and add chicken broth. Bake at 350 until potatoes and carrots are tender – about an hour.
Garlic Butter Sauce
1 stick of butter
2 TBSP minced garlic
1 ½ tsp sea salt
¼ tsp red pepper
This sauce is going to be a little strong as it is the seasoning for all those veggies.
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