Roasted Mixed Vegetables

Roasted Mixed Vegetables

Garlic-herb butter


Serves 4

Active Time:

~15 min

Total Time:

~26 min

About this Recipe

Skip the freezer aisle next time you're at the store and instead, order extra helpings of this side. The versatile vegetable medley pairs great with whatever dinner you have in mind. You'll be hearing "pass the veggies" a lot more!


  • 1 red onion
  • 6 oz broccoli florets
  • 6 oz sugar snap peas
  • 6 oz carrot coins
  • 1 clove garlic
  • ½ oz fresh flat-leaf parsley
  • ¼ oz fresh thyme
  • 1 tablespoon plus 1 teaspoon butter

From Your Pantry

cooking oil

kosher salt and black pepper


mixing bowl

Brava metal tray

Nutrition Information

Allergens: Milk


  • Lunch
  • Dinner
  • Vegetarian
  • Californian
  • Gluten Free
  • Metal Tray
  • Recipes
  • Serves 4
  • Sides
  • Vegetables
  • Weeknight

  1. step

    Prep vegetables

    • Peel and cut half of onion into ½-inch dice. You will have half of onion left over.
    • Cut any large broccoli florets into quarters. Florets should all be about 1 inch wide and tall.
    • In large bowl, toss together diced onion, broccoli, snap peas, carrots, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread vegetables in Zones 1, 2 and 3 of Brava metal tray.

  2. step

    Slide metal tray into top shelf

    • Select “Roasted Mixed Vegetables” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare garlic-herb butter.

  3. step

    Make garlic-herb butter

    • Mince garlic.
    • Remove parsley and half of thyme leaves from stems; coarsely chop leaves together. You will have some thyme left over.
    • In same large bowl you used in Step 1, combine garlic, chopped herbs and butter.

  4. step

    Finish vegetables & serve

    • When your food is done, transfer vegetables to bowl with garlic-herb butter and toss until butter melts. Season to taste with salt and pepper.
    • Transfer vegetables to serving platter or individual plates.