Cowboy Butter Roasted Vegetables
A delightful side dish featuring crispy baby potatoes, Brussels sprouts, carrots, and bell peppers tossed in a rich Cowboy Butter mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
1x - Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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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, 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 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, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 3g
- Sodium: 630mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates:
32g - Fiber: 5g
- Protein: 3g
- Cholesterol: 61mg