Go Back

Cowboy Butter Roasted Vegetables

This delightful dish combines crispy Brussels sprouts, vibrant bell peppers, and tender carrots, all coated in an irresistible buttery blend, delivering an explosion of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Brussels sprouts, halved
  • 1 cup bell peppers, chopped (any color)
  • 1 cup carrots, sliced into rounds
Cowboy Butter Sauce
  • 1/4 cup unsalted butter (or halal-friendly substitute)
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste Salt
  • to taste Pepper
  • for garnish Fresh parsley, chopped Optional

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Prep the Vegetables: In a large mixing bowl, combine the halved Brussels sprouts, chopped bell peppers, and sliced carrots.
  3. Make the Cowboy Butter: In a small saucepan over medium heat, melt the butter. Once melted, add the minced garlic, onion powder, and smoked paprika. Stir for about 1-2 minutes until fragrant.
  4. Coat the Vegetables: Pour the buttery mixture over the prepped vegetables. Add salt and pepper to taste, and toss until all the veggies are well coated.
Cooking
  1. Roast: Spread the coated vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
Serving
  1. Serve and Garnish: Once out of the oven, sprinkle with chopped fresh parsley and serve warm.

Notes

Substitutions: Use other vegetables like zucchini or butternut squash. Timing: Cooking times may vary based on your oven. Avoid overcrowding the baking sheet to prevent steaming.