Cowboy Butter Roasted Vegetables (Printable Version)
Mixed vegetables roasted in garlicky cowboy butter with herbs and lemon for a colorful, flavorful side.
# What You'll Need:
→ Vegetables
01 -
4 cups mixed vegetables (such as 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
→ Finishing
12 -
Juice of 1/2 lemon
13 -
Additional chopped herbs, for garnish (optional)
# Steps to Follow:
01 -
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 -
In a medium bowl, blend the softened butter, minced garlic, parsley, chives, thyme, chili flakes, smoked paprika, salt, black pepper, and lemon zest until thoroughly combined.
03 -
Place the mixed vegetables in a large bowl. Add the cowboy butter and toss until all the vegetables are evenly coated.
04 -
Spread the 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 the vegetables are golden and caramelized at the edges.
06 -
Remove from the oven, drizzle with lemon juice, and toss gently to combine. Transfer to a serving platter and garnish with additional herbs if desired. Serve warm.
# Important Notes:
01 -
Use any mix of seasonal vegetables such as cauliflower, mushrooms, Brussels sprouts, or asparagus.
02 -
Plant-based butter may be used for a vegan adaptation.
03 -
Complements grilled meats or holiday spreads.