Description
Cowboy Butter Roasted Vegetables offer a delicious mix of crispy, tender, and creamy textures with a rich, smoky, and garlicky flavor. This easy oven-roasted vegetable medley combines baby potatoes, Brussels sprouts, carrots, and bell peppers tossed in a flavorful cowboy butter sauce made of melted butter, garlic, fresh herbs, lemon juice, and smoked paprika. Perfect as a hearty side dish for any meal, these roasted vegetables are a delightful way to enjoy a variety of veggies with a savory twist.
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 to a golden, crispy finish.
- Prepare the vegetables: In a large bowl, combine the halved baby potatoes, halved Brussels sprouts, sliced carrots, and chopped bell peppers.
- Make the cowboy butter: In a separate bowl, whisk together the melted butter, minced garlic, chopped parsley, chopped chives, lemon juice, smoked paprika, salt, and black pepper until well combined.
- Toss vegetables in the butter: Pour the cowboy butter mixture over the vegetables and toss thoroughly until all pieces are evenly coated with the flavorful mixture.
- Arrange on baking sheet: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper to ensure even roasting.
- 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.
- Rest before serving: Remove the vegetables from the oven and let them cool for a few minutes to allow flavors to settle before serving.
Notes
- For extra crispiness, use parchment paper to prevent sticking and promote even roasting.
- Stir the vegetables halfway through roasting to ensure even browning on all sides.
- You can substitute the vegetables with your favorites such as zucchini, mushrooms, or asparagus depending on season and preference.
- This recipe can be doubled easily by using two baking sheets for larger servings.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven to retain texture.
