Mixed Green Vegetables With Chestnut Butter

• 1 bulb garlic, top cut off and discarded
• 5 1/2 tbsp butter, at room temperature
• 2 oz cooked chestnuts, finely chopped
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• 1 tsp lemon zest
• 1 lb broccoli, cut into florets
• 10.5 oz Brussels sprouts, halved
• 2 None zucchini, roughly chopped
• 10.5 oz green beans, trimmed
• 4 oz frozen peas

1. Preheat oven to 400u0b0F.
2. Place garlic on a baking tray and roast for 30 mins, or until soft. Squeeze garlic from cloves into a bowl and discard skins. Mash with a fork then add butter, chestnuts, parsley and lemon zest. Set aside.
3. Place broccoli, Brussels sprouts and zucchini in a large steamer basket set over a saucepan of boiling water. Steam for 8-10 mins, until almost tender. Add green beans and peas. Steam for another 2-3 mins, until almost tender. Transfer to a large bowl. Add chestnut butter and toss to coat.

garlic, butter, chestnuts, parsley, lemon zest, broccoli, brussels, zucchini, green beans, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/33325 (may not work)