Description

Cowboy Butter Roasted Vegetables are a delightful combination of crispy roasted baby potatoes, Brussels sprouts, carrots, and bell peppers coated in a rich, creamy, and flavorful cowboy butter sauce made from melted butter, garlic, fresh herbs, lemon juice, and smoked paprika. This easy oven-roasted vegetable dish makes a perfect side for any meal, offering a savory and slightly smoky taste with a tender inside and a golden, crispy exterior.

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 Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the vegetables evenly.
Prepare Vegetables: In a large bowl, combine the halved baby potatoes, halved Brussels sprouts, sliced carrots, and chopped bell peppers to create the vegetable mix.
Make Cowboy Butter: In a separate bowl, whisk together the melted unsalted butter, minced garlic, chopped fresh parsley, chives, lemon juice, smoked paprika, salt, and black pepper until well blended.
Coat Vegetables: Pour the cowboy butter mixture over the vegetables and toss them thoroughly to ensure every piece is evenly coated with the flavorful butter sauce.
Arrange for Roasting: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper to promote even cooking and easy cleanup.
Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through cooking to achieve tender, golden-brown, and crispy vegetables.
Cool and Serve: Remove the roasted vegetables from the oven and let them cool for a few minutes before serving to allow flavors to settle and for safe handling.

Notes

You can substitute baby potatoes with fingerlings or small red potatoes for variety.
For a spicier version, add a pinch of cayenne pepper to the cowboy butter mixture.
Use fresh herbs for the best flavor, but dried can be substituted by using about a third of the fresh herb amount.
Spread vegetables out without overcrowding to ensure they roast evenly and get crispy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.