Cowboy Butter Roasted Vegetables
Delightful roasted vegetables coated in a rich buttery sauce, perfect as a side dish for any occasion.
Ingredients
Vegetables
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, and onions) You can customize with your favorite vegetables.
For the Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon fresh herbs (parsley or thyme), chopped Can substitute with different herbs.
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder Adjust for spice preference.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Chop your mixed vegetables into bite-sized pieces and place them in a large bowl.
- In a saucepan, melt the unsalted butter over low heat.
- Stir in the Dijon mustard, minced garlic, fresh herbs, lemon juice, chili powder, salt, and pepper until combined.
Cooking
- Pour the buttery mixture over the vegetables and toss well to coat.
- Spread the coated vegetables onto a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and tender.
- Remove from the oven, let cool slightly, and serve hot.
Notes
For extra flavor, add a splash of balsamic vinegar before roasting. Serve with grilled meats or a refreshing salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.