Description
Cowboy Butter Roasted Vegetables are a delicious and crispy medley of baby potatoes, Brussels sprouts, carrots, and bell peppers coated in a creamy, flavorful butter sauce infused with garlic, fresh herbs, lemon juice, and smoked paprika. Roasted to golden perfection, this easy side dish combines richness and freshness for a satisfying vegetable experience.
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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables to a crispy, golden finish.
- Prepare Vegetables: In a large bowl, combine the halved baby potatoes, Brussels sprouts, sliced carrots, and chopped bell peppers ensuring even mixing.
- Make Cowboy Butter: In a separate bowl, whisk together melted unsalted butter, minced garlic, chopped parsley, chives, lemon juice, smoked paprika, salt, and black pepper to create a flavorful butter mixture.
- Coat Vegetables: Pour the cowboy butter over the vegetable mixture and toss thoroughly until all pieces are evenly coated with the butter sauce.
- Arrange for Roasting: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper to ensure even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to promote even cooking, until vegetables are tender and golden brown.
- Cool and Serve: Remove the vegetables from the oven and let them cool for a few minutes before serving to enhance the flavors and texture.
Notes
- For extra crispiness, make sure the vegetables are spread out in a single layer without overcrowding.
- You can substitute fresh herbs with dried ones if needed, but reduce the quantity by half.
- Adjust seasoning and lemon juice according to taste preferences.
- These roasted vegetables pair wonderfully with grilled meats, fish, or as a hearty vegetarian main dish.
