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How To Roast The Perfect Vegetables-Tips and Recipes!

  • Writer: Suzanne Clark
    Suzanne Clark
  • Feb 19, 2015
  • 1 min read

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As a Mom, I have always looked for interesting ways to get my kids to eat their veggies. For years I have made roasted potatoes. I have always drizzled them with olive oil and served them as a side dish. Good, but not great. I always wanted to create a crispy exterior, and a creamy interior. How do I get maximum flavor and a golden potato without frying?
One day I decided there had to be more to this roasting procedure and it was time to time to “think outside of the box.” I always put butter on my steamed veggies; why not try it when roasting. Well, that was the trick! I tried using Challenge Butter’s Spreadable Butter flavored with Olive oil instead of the old olive oil routine, and came up with the perfect way to roast veggies! I had potatoes full of flavor with a beautiful golden exterior bursting with flavor. With this knowledge, I started roasting just about every vegetable in site with great success. Soon my roasting obsession evolved into a delicious healthy soup. I use protein packed Greek yogurt and my delicious roasted vegetables to make a satisfying soup perfect for any occasion.
When you find something good, you just have to share it! Yep, you are one step away from being a vegetable fanatic just like me. I hope this recipe changes the way you cook and think about veggies! Click here for the recipe!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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