A delicious recipe for roasted vegetables tossed in a flavorful cowboy butter mix, perfect as a side dish.
Author:Alex Lee
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
Ingredients
Scale
4 cups mixed vegetables (such as carrots, bell peppers, zucchini, broccoli), cut into bite-sized pieces
6 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh chives, finely chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon chili flakes
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Zest of 1 lemon
Juice of 1/2 lemon
Additional chopped herbs, for garnish (optional)
Instructions
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
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.
Place the mixed vegetables in a large bowl. Add the cowboy butter and toss until all the vegetables are evenly coated.
Spread the coated vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are golden and caramelized at the edges.
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.
Notes
Adjust the vegetables according to seasonal availability.
This dish pairs well with grilled meats or can be served as a standalone vegan dish.