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Vegetables with Lemon Herb Butter Sauce

Prep Time:

20 Minutes

Cook Time:

8-10 Minutes


2 Servings



About the Recipe

This tasty recipe uses your favorite seasonal vegetables that can easily be found at the Market


  • 1 tablespoon butter, unsalted, melted

  • 1/2 teaspoon lemon and pepper seasoning

  • 1/4 teaspoon fresh lemon zest

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon dried dill weed

  • 8 ounces (about 2½ cups) assorted fresh vegetables

  • parchment paper, as needed

  • 2 fresh lemon slices, paper thin

  • 1 tablespoon butter, unsalted

  • 3 fresh chives

  • 3 fresh dill sprigs

Recipe from


Step 1

Preheat oven to 450°F.

Step 2

Combine melted butter, lemon pepper, lemon zest, salt, dill weed and vegetables in large bowl and toss to blend.

Step 3

Fold a sheet of parchment paper in half; starting at the folded edge, cut a large half heart shape; place opened parchment paper on a sheet pan lined with baking paper.

Step 4

Arrange seasoned vegetables on one side of heart-shaped parchment near folded center crease; top with lemon slices, 1 tablespoon butter, chives and fresh dill sprigs.

Step 5

Fold top half of heart-shaped parchment paper over vegetables to close; starting at the top of the heart, make small overlapping folds to tightly seal outer edges of parchment paper.

Step 6

Bake at 450°F for 8 to 10 minutes or until packet is light golden and puffed.

Step 7

Arrange packet on a serving plate, carefully open parchment and serve. (Top steamed vegetables with an additional pat of butter and a fresh dill sprig for an impressive presentation.)

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