Cowboy Butter Roasted Vegetables
Crispy, golden-brown veggies drizzled with a rich, homemade garlic and herb butter, making them the perfect side dish for any gathering.
Ingredients
For the Vegetables
- 2 cups carrots, peeled and cut into sticks
- 2 cups bell peppers, sliced, any color
- 2 cups zucchini, sliced
- 1 cup Brussels sprouts, halved
For the Cowboy Butter
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the carrot sticks, bell pepper slices, zucchini, and Brussels sprouts. Toss well to ensure they are evenly distributed.
- In a small bowl, mix together the melted butter, minced garlic, dried parsley, dried thyme, salt, and pepper until fully combined.
- Pour the cowboy butter mixture over the vegetables and toss until they are well-coated.
- Arrange the coated vegetables in a single layer on a lined or greased baking sheet.
Cooking
- Bake the vegetables for about 25-30 minutes, tossing them halfway through.
- Allow the vegetables to cool slightly before serving.
Notes
Feel free to swap out vegetables based on preferences. For a crispier texture, increase the oven temperature to 450°F (232°C) for the last few minutes of cooking.