Description
Cowboy Butter Roasted Vegetables are a perfect blend of crispy and creamy textures, featuring a medley of baby potatoes, Brussels sprouts, carrots, and bell peppers tossed in a flavorful butter sauce infused with garlic, fresh herbs, lemon juice, and smoked paprika. Roasted to golden perfection, these vegetables make a delicious and hearty side dish for any meal.
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 is hot enough for roasting the vegetables to a crispy, golden finish.
- Prepare Vegetables: In a large bowl, combine the halved baby potatoes, halved Brussels sprouts, sliced carrots, and chopped bell peppers, ensuring an even mix.
- Make Cowboy Butter: In a separate bowl, whisk together melted unsalted butter, minced garlic, chopped fresh parsley, chives, lemon juice, smoked paprika, salt, and black pepper to create the flavorful cowboy butter sauce.
- Coat Vegetables: Pour the cowboy butter mixture over the prepared vegetables and toss thoroughly until every piece is evenly coated with the mixture.
- Arrange for Roasting: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper for easy cleanup and even cooking.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to promote even browning and tenderness. Roast until the vegetables are tender and golden brown.
- Serve: Remove the roasted vegetables from the oven and allow them to cool slightly for a few minutes before serving to enjoy their full flavor and texture.
Notes
- For extra crispiness, make sure the vegetables are spread in a single layer without overcrowding the pan.
- You can substitute fresh herbs with dried ones if fresh is unavailable, but reduce the quantity by half.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Feel free to add other seasonal vegetables like zucchini or mushrooms for variety.
- Use salted butter if preferred, but reduce the added salt accordingly.
