Serve at room temperature or cold. Heat over medium heat. In large bowl toss all ingredients to coat. Preheat the oven to 450 degrees f. Mix the softened butter with the parsley thyme and rosemary and add salt and pepper.
Add remaining 1 tablespoon oil to skillet. For example try new potatoes carrots beetroot and turnips. Roast until crispy and cooked through about 45 minutes. Place garlic in small bowl. These roasted vegetables are super easy to make.
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Meanwhile in 8 inch skillet heat 1 tablespoon of the over medium heat. Spray 15x10x1 inch pan with cooking spray. These roasted vegetables are made in a sheet pan and make a perfect side dish for any healthy meal. Once tender remove from the oven and allow to cool for 30 minutes on the baking tray. Cook and stir 1 minute.
Cook and stir 1 minute. Meanwhile in 8 inch skillet heat 1 tablespoon of the over medium heat. Mixed vegetables are tossed in an herbed mustard sauce then roasted until perfectly tender and charred. Add remaining 1 tablespoon oil to skillet. Allow 45 minutes at 200ºc 400ºf gas mark 6 or longer at a lower temperature if necessary.
Once tender remove from the oven and allow to cool for 30 minutes on the baking tray. Serve at room temperature or cold.
