Cowboy butter roasted veggies (Printable Version)
Mixed vegetables roasted with smoky butter and fresh herbs for a flavorful, golden side dish.
# Everything You’ll Need:
→ Vegetables
01 -
4 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli), cut into bite-sized pieces
→ Cowboy Butter
02 -
6 tablespoons unsalted butter, softened
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh parsley, finely chopped
05 -
1 teaspoon fresh chives, finely chopped
06 -
1 teaspoon fresh thyme leaves
07 -
1/2 teaspoon chili flakes
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
Zest of 1 lemon
12 -
Juice of 1/2 lemon
→ Garnish
13 -
Additional chopped herbs (optional)
# Steps to Cook:
01 -
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 -
In a medium bowl, combine softened butter, minced garlic, parsley, chives, thyme, chili flakes, smoked paprika, salt, black pepper, and lemon zest until fully incorporated.
03 -
Place mixed vegetables in a large bowl. Add cowboy butter and toss to evenly coat all pieces.
04 -
Spread coated vegetables in a single layer on the prepared baking sheet.
05 -
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until vegetables are golden and caramelized on edges.
06 -
Remove from oven, drizzle with lemon juice, and toss gently. Transfer to serving platter, garnish with additional herbs if desired, and serve warm.
# Extra Suggestions:
01 -
Adjust vegetable types based on seasonal availability. Pairs well with grilled meats or as a standalone vegan side.