Description
Add a kick of flavor to your side dishes with these Cowboy Butter Roasted Vegetables, featuring a rich buttery blend of herbs and spices that elevate crunchy veggies.
Ingredients
Scale
- 4 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli), cut into bite-sized pieces
- 6 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon chili flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- Juice of 1/2 lemon
- Additional chopped herbs, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a medium bowl, mix the softened butter with garlic, parsley, chives, thyme, chili flakes, smoked paprika, salt, black pepper, and lemon zest until well blended.
- In a separate large bowl, add the mixed vegetables and pour the cowboy butter over them. Toss until evenly coated.
- Spread the coated vegetables in a single layer on the baking sheet.
- Roast in the oven for 25 to 30 minutes, stirring halfway through, until golden and caramelized.
- Remove from the oven, drizzle with lemon juice, and toss gently. Serve warm and enjoy!
Notes
Can use frozen vegetables but fresh is recommended. Monitor roasting time; adjust herbs to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg