Description
Cowboy Butter Roasted Vegetables combine crispy baby potatoes, Brussels sprouts, carrots, and bell peppers tossed in a flavorful, creamy cowboy butter made with garlic, fresh herbs, lemon juice, and smoked paprika. Roasted to golden perfection, this dish offers a perfect balance of savory, smoky, and fresh flavors, ideal as a hearty side or a wholesome vegetarian main.
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 ensure it reaches the required temperature for roasting the vegetables perfectly.
- Prepare the Vegetables: In a large mixing bowl, combine the halved baby potatoes, Brussels sprouts, sliced carrots, and chopped bell peppers, making sure they are evenly mixed.
- Make the Cowboy Butter: In a separate bowl, whisk together the melted unsalted butter, minced garlic, chopped fresh parsley, fresh chives, lemon juice, smoked paprika, salt, and black pepper until well combined and flavorful.
- Toss Vegetables with Butter: Pour the cowboy butter mixture over the mixed vegetables and toss everything together until the vegetables are thoroughly coated in the buttery, herby mixture.
- Arrange for Roasting: Spread the coated vegetables evenly in a single layer on a baking sheet lined with parchment paper, ensuring they roast evenly without overcrowding.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through cooking to promote even browning and tenderness.
- Finish and Serve: Once the vegetables are tender and golden brown, remove them from the oven and allow to cool slightly before serving. Enjoy warm as a delicious side or main dish.
Notes
- For extra crispiness, you can broil the vegetables for an additional 2-3 minutes at the end of roasting, watching carefully to avoid burning.
- Feel free to substitute or add other vegetables like zucchini or mushrooms based on preference and seasonality.
- This recipe can be prepared ahead by mixing the veggies with the butter and refrigerating for a few hours before roasting.
- To make this dish vegan, substitute the butter with a plant-based margarine or olive oil, adjusting seasoning as needed.
- Use fresh herbs for best flavor, but dried herbs can be used if fresh are not available; reduce the quantity by half if using dried.
