Description

Cowboy Butter Roasted Vegetables offer a delicious combination of crispy, tender roasted veggies coated in a rich and flavorful cowboy butter sauce. This dish features baby potatoes, Brussels sprouts, carrots, and bell peppers roasted to golden perfection with a zesty blend of garlic, herbs, lemon, and smoked paprika. Perfect as a hearty side or a flavorful vegetarian main, this recipe is simple to prepare and bursting with savory goodness.

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

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and to get a crisp, golden finish.
Prepare the vegetables: In a large bowl, combine the halved baby potatoes, Brussels sprouts, sliced carrots, and chopped bell peppers, ensuring an even mix of all veggies.
Make the cowboy butter: In a separate bowl, whisk together the melted butter, minced garlic, fresh parsley, chives, lemon juice, smoked paprika, salt, and black pepper to create a flavorful coating for the vegetables.
Coat the vegetables: Pour the cowboy butter mixture over the mixed vegetables and toss thoroughly until all pieces are evenly coated with the butter and spices.
Arrange on baking sheet: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper to ensure even roasting and easy cleanup.
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through the cooking time to allow all sides to become tender and golden brown.
Serve: Remove the roasted vegetables from the oven and let them cool for a few minutes before serving to enjoy the creamy, crispy textures and bold flavors.

Notes

You can substitute baby potatoes with fingerling or Yukon gold potatoes if preferred.
Adjust the amount of garlic and smoked paprika based on your spice preference.
For more color and flavor, consider adding other vegetables like zucchini or red onion.
This dish can be made ahead and reheated in the oven without losing much texture.
Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch with a reduced quantity.