To a small mixing bowl, add all ingredients and mix until fully incorporated. Store the parmesan butter in a small mason jar or use plastic wrap to roll it into a small log. Keep refrigerated until ready to use.
For the Roasted Vegetables & Meati™ Cutlets
4 c butternut squash, peeled & cut into 1-inch cubes
1 c (1 small) red onion, cut into 1-inch dice
4 c cauliflower, cut into bite-sized florets
2 c small roasting potatoes, halved lengthwise
3 TBSP olive oil
¼ cup lemon juice (about 1 lemon)
1 TBSP dried Italian seasoning or favorite seasoning of choice
½ TBSP fresh thyme leaves
½ TBSP fresh rosemary, finely chopped
½ TBSP kosher salt
1 tsp freshly cracked black pepper
4 Meati Classic Steaks or Meati Classic Cutlets, thawed.
Preferred oil, salt, & ground black pepper, to taste
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
To a large mixing bowl add all ingredients except for the Meati cutlets. Toss to combine.
Evenly spread vegetables on a baking sheet. Place in the oven and bake for 20 minutes.
In the meantime, season the Meati cutlets with salt, pepper, and a little oil.
Add the cutlets to the vegetables and roast until they have reached an internal temperature of 165°F and the vegetables are fork tender, 10-15 minutes
For Assembly
Portion the cutlets on dinner plates with a serving of vegetables. Add parmesan butter and enjoy!
