Turn Veggies into Crowd-Pleasers
There’s a reason restaurant vegetables taste better—and it’s not just the butter. It’s the flavor in the butter.
This simple trick brings that same crave-worthy taste to your weeknight meals: flavored butter + seasoning = flavor that sticks.
We’re showing you how to make it, freeze it, and use it on the fly to turn plain vegetables into something people actually want to eat.
Why It Works
Vegetables release water as they cook. That water can wash away seasonings if you sprinkle them on too late. But if you add seasoning to melted butter first, you create a base that clings to the veggies and sticks through roasting or sautéing.
How to Make Flavored Butter
Base Method:
1 stick unsalted butter (softened)
1½ teaspoons seasoning blend
Mash together and store in the fridge up to 5 days—or freeze in tablespoon scoops to have flavor on demand.
For more inspiration, check out this step-by-step guide to making herb compound butter from Love and Lemons.
Try This Spring Combo:
Truffle Parmesan Butter
1 stick unsalted butter
1½ tsp Shawhan Farms Truffle Infused Parmesan Seasoning Topper
Use on roasted asparagus, mushrooms, or carrots for a buttery, umami-packed finish.
How to Use It
- Toss frozen cubes into hot pans with vegetables
- Melt over cooked rice or pasta
- Spread on corn or potatoes before roasting
- Mix into steamed veggies for an instant upgrade
💡 This also works great with broccoli or cauliflower for kids—add a sprinkle of cheese on top to seal the deal.
Inspired by Our Community
@brushedatl layered her garlic Parmesan ratatouille with seasoned butter for depth and richness. It’s a smart shortcut that adds chef-level flavor to even the simplest sides.
📌 Looking for More Easy Flavor Ideas?
Check out our Recipe of the Week series for fresh, flexible ways to use Shawhan Farms blends.
Shawhan Farms:
Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.