Beer & Butter Roasted Vegetables #Weekend Bites

Our pool club has a beautiful grove area by a lake. An old tradition of having an Octoberfest was resurrected this year. We have been having a dry and mild Autumn so the event had gorgeous weather. Some families brought desserts and others were designated to bring side dishes. Many types of German sausages were provided.

I wanted to keep with the German theme so I roasted vegetables that Germans eat in the Fall: brussel sprouts, onions, parsnips and carrots with butter and beer. They came out terrific.. hardly any leftovers.

Beer & Butter Roasted Vegetables

by Diane Balch

simplelivingeating.com

Ingredients:

1 large onion chopped

1 large parsnip chopped

3 carrots chopped

40 ish Brussel Sprouts ends removed

4 tablespoons of unsalted butter

1 tablespoon of beer (I used Pilsner)

salt and pepper

Directions:

1) Pre-heat oven to 425 degrees. Either cover a baking sheet with non-stick aluminum foil or spray the bottom of a large pyrex baking dish with non-stick spray.

2) Melt the butter and mix with beer Toss the butter, beer mixture with the vegetables in a large bowl.  Add salt and pepper.

3) Spread vegetables out in baking sheet or pan and bake for about 30 minutes or until the Brussel Sprouts begin to brown and the carrots are tender.

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