Cowboy Butter Roasted Vegetables
Crispy vegetables roasted in a luscious Cowboy Butter sauce, perfect for any dining occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 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 your oven to 425°F (220°C).
- Combine the halved baby potatoes, halved Brussels sprouts, sliced carrots, and chopped bell peppers in a large bowl.
- Whisk together the melted butter, minced garlic, parsley, chives, lemon juice, smoked paprika, salt, and black pepper in a separate bowl.
- Pour the Cowboy Butter mixture over the vegetables and toss until everything is evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Cool for a few minutes before serving.
Notes
Serve these vegetables alongside grilled meats, tacos, or as a vegetarian centerpiece. Drizzle with extra lemon juice for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 60mg