Print

Cowboy Butter Roasted Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and flavorful dish of roasted vegetables coated in a rich garlic butter mixture, perfect for any meal.

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

  1. Preheat your oven to 425°F (220°C).
  2. Combine the halved baby potatoes, Brussels sprouts, sliced carrots, and chopped bell peppers in a large bowl.
  3. Whisk together the melted butter, minced garlic, parsley, chives, lemon juice, smoked paprika, salt, and black pepper in a separate bowl.
  4. Pour the cowboy butter mixture over the vegetables and toss until evenly coated.
  5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  6. Roast in the preheated oven for 25-30 minutes, stirring halfway through.
  7. Remove from the oven and let cool for a few minutes before serving.

Notes

For a spicier kick, add a pinch of cayenne pepper to the cowboy butter. You can also use any seasonal vegetables you have on hand.

Nutrition

Find it online: https://delishrecipezbylucy.com/cowboy-butter-roasted-vegetables-crispy-creamy-bliss/

Scroll to Top