Description
Cowboy Butter Roasted Vegetables are a delicious mix of baby potatoes, Brussels sprouts, carrots, and bell peppers coated in a flavorful, creamy blend of melted butter, garlic, fresh herbs, lemon juice, and smoked paprika, then roasted to golden perfection for a crispy, creamy side dish.
Ingredients
Scale
Vegetables
- 2 cups baby potatoes, halved
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
Cowboy Butter
- 1 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare the vegetables: In a large bowl, combine the halved baby potatoes, halved Brussels sprouts, sliced carrots, and chopped bell peppers for an even mix of textures and flavors.
- Make the cowboy butter: In a separate bowl, whisk together the melted unsalted butter, minced garlic, chopped fresh parsley, chopped fresh chives, lemon juice, smoked paprika, salt, and black pepper to create the flavorful cowboy butter sauce.
- Coat the vegetables: Pour the cowboy butter mixture over the mixed vegetables and toss well until all pieces are evenly coated with the butter and spices.
- Arrange for roasting: Spread the coated vegetables evenly in a single layer on a baking sheet lined with parchment paper to ensure proper roasting and prevent sticking.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to promote even cooking, until the vegetables are tender and golden brown.
- Serve: Remove the roasted vegetables from the oven and allow them to cool for a few minutes before serving warm for the best taste and texture.
Notes
- You can swap out the vegetables for your favorites like zucchini or asparagus if desired.
- For a spicier version, add a pinch of cayenne pepper to the cowboy butter mix.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use unsalted butter so you can control the saltiness of the dish precisely.
- Stirring halfway through roasting ensures even browning and crispiness on all sides.
