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Cowboy Butter Roasted Vegetables

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A delightful side dish featuring crispy baby potatoes, Brussels sprouts, carrots, and bell peppers tossed in a rich Cowboy Butter mixture.

Ingredients

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

  1. Preheat your oven to 425°F (220°C).
  2. Combine the halved baby potatoes, Brussels sprouts, sliced carrots, and chopped bell peppers in a large bowl.
  3. Whisk together the melted butter, minced garlic, parsley, chives, lemon juice, smoked paprika, salt, and black pepper in a separate bowl.
  4. Pour the cowboy butter mixture over the vegetables and toss until evenly coated.
  5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
  7. 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

Find it online: https://doughgirlbylea.com/cowboy-butter-roasted-vegetables-crispy-creamy-bliss/

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