Spring Skillet Vegetables with Lemon Butter and Herbs
Ingredients
Serves 6
2 BUNCHES MEDIUM SIZE CARROTS, PEELED, STEMS AND ENDS TRIMMED TO FIT PAN
2 BUNCHES RADISHES, STEMS TRIMMED AND HALVED
1 MEDIUM LEEK, STEM CUT AND HALVED
1 BUNCH ASPARAGUS, TRIMMED
1/4 CUP CHOPPED PARSLEY
1 TBSP. CHOPPED ROSEMARY
2 TBSP BUTTER, MELTED
2 TBSP FRESH LEMON JUICE
2 TBSP OLIVE OIL
1/2 TSP SEA SALT
1/4 TSP FRESHLY GROUND BLACK PEPPER
LEMON WEDGES (OPTIONAL)
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Instructions
1
Heat olive oil in a skillet over medium-high heat. Brown the vegetables on all sides, working in batches if necessary. Continue cooking vegetables uncovered for 10 minutes. Cover and cook an additional 5 minutes or until vegetables are just tender when pierced with a knife. In a small bowl, whisk together the lemon juice, melted butter, parsley and rosemary. Season cooked vegetables with salt and pepper. Drizzle with lemon butter and toss to coast. Serve with lemon wedges (optional).