Cowboy Butter Roasted Vegetables Recipe

Introduction

Cowboy Butter Roasted Vegetables offer a delicious and flavorful way to enjoy a medley of fresh produce. Coated in a rich, herb-infused butter, these roasted vegetables caramelize beautifully for a perfect side dish any night of the week.

Ingredients

• 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

1. Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Step 2: 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.
3. Step 3: Place the mixed vegetables in a large bowl. Add the cowboy butter and toss until all the vegetables are evenly coated.
4. Step 4: Spread the coated vegetables in a single layer on the prepared baking sheet.
5. Step 5: Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are golden and caramelized at the edges.
6. Step 6: 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.

Tips & Variations

• Adjust the vegetables according to seasonal availability or personal preference for variety.
• For a vegan version, substitute the butter with a plant-based margarine or olive oil.
• This dish pairs wonderfully with grilled meats or can be served as a standalone vegan side.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain their texture and flavor. Avoid overheating to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Frozen vegetables can be used, but they may release extra moisture, which can affect the roasting process. If using frozen, thaw and pat them dry before tossing with the cowboy butter.

How spicy is this dish?

The chili flakes add a mild heat that complements the smoky paprika. You can adjust the amount of chili flakes to make it milder or spicier according to your taste.

Cowboy Butter Roasted Vegetables Recipe

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★★★★★

4.5 from 103 reviews

Cowboy Butter Roasted Vegetables are a flavorful and vibrant side dish featuring a medley of fresh mixed vegetables coated in a rich, spiced butter blend with garlic, fresh herbs, smoked paprika, and a hint of lemon. Roasted to golden caramelized perfection, this dish offers a deliciously savory and slightly spicy taste that’s perfect as a standalone vegan option or paired with grilled meats.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups mixed vegetables (such as carrots, bell peppers, zucchini, broccoli), cut into bite-sized pieces

Cowboy Butter

• 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

Garnish

• Additional chopped herbs, for garnish (optional)

Instructions

1. Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Make Cowboy Butter: In a medium bowl, thoroughly blend the softened butter with minced garlic, chopped parsley, chives, thyme, chili flakes, smoked paprika, salt, black pepper, and lemon zest until all ingredients are fully incorporated, creating a flavorful spiced butter mixture.
3. Coat Vegetables: Place the mixed vegetables in a large bowl, add the prepared cowboy butter, and toss well to ensure all vegetables are evenly coated with the butter and seasoning.
4. Arrange to Roast: Spread the coated vegetables out in a single even layer on the prepared baking sheet to ensure uniform roasting and caramelization.
5. Roast Vegetables: Roast in the preheated oven for 25 to 30 minutes, stirring halfway through the cooking time to promote even browning and caramelization of the edges.
6. Finish and Serve: Remove the vegetables from the oven, drizzle the lemon juice over, and toss gently to combine. Transfer to a serving platter, garnish with additional chopped herbs if desired, and serve warm.

Notes

• Adjust the vegetables based on seasonal availability and personal preference.
• This dish pairs beautifully with grilled meats but also serves as a flavorful vegan side or main component.
• For a spicier version, increase the chili flakes or add a dash of cayenne pepper.
• Butter can be substituted with a vegan butter alternative to make the recipe fully vegan.

Keywords: roasted vegetables, cowboy butter, spiced butter, healthy side dish, roasted mixed vegetables, easy vegetable recipe, dinner side, vegetarian recipe