Description
A delicious and easy recipe for Cowboy Butter Roasted Vegetables featuring a crispy and creamy combination of baby potatoes, Brussels sprouts, carrots, and bell peppers coated in a flavorful garlic-herb butter mixture and roasted to golden perfection.
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 ensure it reaches the right temperature for roasting the vegetables evenly and achieving a crispy texture.
- Prepare Vegetables: In a large bowl, combine the halved baby potatoes, Brussels sprouts, sliced carrots, and chopped bell peppers to get them ready for seasoning.
- Make Cowboy Butter: In a separate bowl, whisk together the melted butter, minced garlic, fresh parsley, chives, lemon juice, smoked paprika, salt, and black pepper until thoroughly combined for a flavorful coating.
- Coat Vegetables: Pour the cowboy butter mixture over the vegetables and toss well until all pieces are evenly coated with the creamy, savory butter blend.
- Arrange on Baking Sheet: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper to prevent sticking and allow for proper roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to ensure the vegetables cook evenly and develop a golden brown, crispy exterior.
- Cool and Serve: Remove the roasted vegetables from the oven and let them cool for a few minutes before serving to enhance their flavor and prevent burns.
Notes
- You can substitute fresh herbs with dried herbs if needed, but reduce the quantity by half.
- For extra crispiness, use a convection oven setting if available.
- Feel free to add other vegetables such as zucchini or mushrooms based on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well as a side dish for grilled meats or roasted chicken.
