Description
This Cowboy Butter Roasted Vegetables recipe offers a vibrant and flavorful medley of fresh carrots, bell peppers, zucchini, and red onion tossed in a zesty and buttery sauce enhanced by garlic, Dijon mustard, lemon juice, and chili flakes. Roasted to tender perfection and garnished with fresh herbs, it’s a perfect side dish to complement any meal.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped (mix of red, yellow, and green)
- 2 cups zucchini, chopped
- 1 cup red onion, chopped
Sauce
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon chili flakes
Garnish
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting the vegetables evenly and caramelizing them beautifully.
- Prepare Vegetables: Chop the carrots, bell peppers, zucchini, and red onion into uniform pieces so they cook evenly during roasting.
- Toss Vegetables: In a large mixing bowl, combine the chopped vegetables with olive oil, salt, and black pepper, tossing well to coat everything uniformly.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet, making sure they lie flat and are spaced out for proper roasting.
- Make Cowboy Butter Sauce: In a small saucepan over medium heat, melt the butter then add minced garlic, Dijon mustard, lemon juice, and chili flakes. Stir continuously until all ingredients are combined, forming a flavorful sauce.
- Pour Sauce Over Vegetables: Drizzle the cowboy butter sauce evenly over the vegetables on the baking sheet, ensuring they are well coated.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and caramelized, stirring once halfway through to promote even cooking.
- Garnish and Serve: Remove from the oven, sprinkle fresh parsley or thyme over the vegetables, and serve warm as a savory side dish.
Notes
- For even cooking, cut the vegetables into similar sizes.
- You can adjust the amount of chili flakes to control the spice level.
- Use fresh herbs like parsley or thyme for a bright, fresh finish.
- Serve hot alongside grilled meats, roasted chicken, or your favorite grain bowls.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
