Buttery Roasted Vegetables

I know, I know... putting butter and vegetables in the same title doesn't sound all that nutritious. But, behold an irresistible side dish that boasts all the goodness you crave without the guilt!

So just how much butter do you need? You need just enough butter to add flavor and to create a longer lasting, tastier environment on the palate (fat helps flavors linger on the tongue). You don't need enough to take away the glory of fresh produce!

Pick any veggie you want: I roasted zucchini and asparagus, but any vegetable works. My favorites for roasting are cob corn, summer and winter squash, broccoli, cauliflower, eggplant, bell peppers, carrots, green beans, potatoes, and snap peas.

Buttery Roasted Vegetables

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium zucchini, sliced crosswise into 1/4-inch thick rounds
1 bunch fresh asparagus, woody ends trimmed and discarded
Salt and ground black pepper

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
Melt the butter in the microwave or small saucepan over low heat. Whisk in the olive oil. Transfer the mixture to a large bowl and add the zucchini and asparagus spears and toss to coat the vegetables. Transfer the vegetables to the prepared baking sheet, in a single layer. Season with salt and pepper.
Roast for 15 to 20 minutes, until golden brown and crisp-tender.

Serves 4