Quick and Easy: Garlic Butter-Roasted Veggies

This is one of those recipes borne of not having most of the ingredients for what I was trying to make. What I was going for was these garlic butter roasted mushrooms from Smitten Kitchen, one of my favorite food blogs. But I didn't have parsley and I'm allergic to capers. Thus the Simplified Garlic Butter-Roasted Veggies. I made both mushrooms and green beans this way, and both were delicious.

Garlic Butter-Roasted Veggies

• Vegetable of choice, enough to almost fill a 9-inch square baking pan
• 2-3 cloves of garlic, minced (You can do more, depending on how much you like garlic)
• 2-3 tbsp butter, cubed (more or less, depending on your amount of veggies)
• half a lemon

1. Preheat oven to 425 degrees.
2. If necessary, cut veggies into bite-sized pieces. Make sure they're about equal in size so they cook evenly. Place in a baking pan.
   
3. Place cubed butter evenly throughout veggies.
4. Sprinkle garlic over veggies.
5. Cook for 30 minutes, or until soft and browned, stirring occasionally. (Your veggies might need more or less time, depending on what kind they are. Carrots would need longer than mushrooms, for example.)
6. Squeeze juice from your half-lemon over the vegetables.
7. Enjoy!

They really are so good, and so easy. Happy cooking!