This shelf holds one thing that can fill a plate, so tonight we roast it with garlic and butter until the edges turn golden. It's a quiet dinner for when you want something warm and simple, and the vegetables soften enough to take a fork.

Serves 2. 25 minutes, 5 at the stove.

About 220 calories a serving, 2 g protein, 6 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need one bag steamable vegetables broccoli, cauliflower & carrots, 2 tablespoons oil, 1 tablespoon butter, 2 cloves garlic, to taste salt, to taste pepper.

1. Heat your oven to 400°F [200°C]. Spread the entire bag of steamable vegetables on a sheet pan, drizzle with 2 tablespoons of oil, and mince 2 cloves of garlic over the top. Toss everything to coat and spread it in one layer.
2. Roast for 18 to 20 minutes, stirring once halfway through, until the broccoli and cauliflower have brown edges and the carrots are tender when pierced with a fork.19 min
3. Pull the pan from the oven and dot the vegetables with 1 tablespoon of butter while they are still hot, so it melts across everything. Taste and season with salt and pepper.

Cook mode

Note To swap, use any oil you have. Leftovers keep in the fridge for three days and taste good cold or reheated gently in a pan. Serve with rice or pasta, or tear a piece of bread to wipe the pan.