Yield: Yields about 1/4 cup, enough for 3 batches of roasted vegetables.
For a taste of France, toss a knob of this butter with roasted vegetables as soon as they come out of the oven. It’s especially nice on roasted asparagus, Brussels sprouts, butternut squash, carrots, fennel, green beans, mushrooms, parsnips, potatoes, and sweet potatoes.
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I made this on a whim because I am the only one of my family of five that really eats the veggies I serve and I was getting bored with my usual recipes. I drizzled this on roasted cauliflower and my husband and two of my sons ate the cauliflower without a huge fight and even took a second piece. I'm going to try i on asparagus and broccoli, the viggie my thrid som will eat without creating a huge scene and see if he actually likes it now! Fantastic recipe!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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