Mixed Green Vegetables With Herb Butter Recipes

MIXED ROASTED POTATOES WITH HERB BUTTER

Mixed Roasted Potatoes With Herb Butter image

Provided by Sandra Lee

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds russet potatoes
1 1/2 pounds red-skinned potatoes
2 pounds sweet potatoes
Kosher salt
1 tablespoon canola oil
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
Freshly ground pepper

Steps:

Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

HERBED ROOT VEGETABLES

Herbed Root Vegetables image

Provided by Tyler Florence

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper

Steps:

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

MIXED-HERB COMPOUND BUTTER FOR VEGGIES OR MEAT

Mixed-Herb Compound Butter for Veggies or Meat image

Use on grilled corn, baked potatoes, grilled chicken, grilled salmon or fish of your choice. Spread on toasted or grilled french bread.

Provided by Rita1652

Categories Spreads

Time 5m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

1/2 cup softened butter
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped sage
1 tablespoon freshly chopped thyme
1 clove roasted garlic or 1 clove raw garlic, minced
1/4 teaspoon sugar
salt and pepper (to season)

Steps:

Mix all ingredients together for flavors to meld and chill until ready to serve.

Nutrition Facts : Calories 1666.9, Fat 185, SaturatedFat 117, Cholesterol 488.1, Sodium 1627.6, Carbohydrate 8.4, Fiber 2.8, Sugar 2.4, Protein 3.2

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