Oven-Roasted Vegetables Smothered in Butter and Garlic

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option while still adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Slice the red bell pepper into thin stripes.

Add the sliced pepper to a large baking sheet.

Remove the roots from the scallions and cut off the green parts, then cut the oniony part of the scallion in half lengthwise.

Add the scallion pieces to the baking sheet with the peppers.

Slice the peeled carrots into sticks about the same size as the bell pepper slices and add them to the baking sheet.

Slice the sugar snap peas in half lengthwise and add them to the baking sheet.

In a small saucepan over low heat, add 1/4 cup butter and let it slowly melt.

Peel 4-5 cloves of garlic and finely chop them.

Add the chopped garlic to the baking sheet with the vegetables.

Drizzle the melted butter over the vegetables and mix well with your hands to ensure every piece is covered in butter and garlic.

Spread the vegetables evenly in one layer on the baking sheet.

Season generously with sea salt and black pepper.

Place the baking sheet in a preheated oven at 400°F (204°C) for 20 to 25 minutes.

Once the vegetables are finished roasting, add the sliced green parts of the scallions on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens