Cowboy Butter Roasted Vegetables
A vibrant and flavorful dish featuring roasted mixed vegetables tossed in a buttery, garlicky mixture, perfect as a side or main attraction.
Ingredients
Mixed Vegetables
- 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and onions) Use a variety of fresh seasonal vegetables.
Butter Sauce
- 1/2 cup unsalted butter Melted over low heat.
- 2 tablespoons Dijon mustard Adds a tangy flavor.
- 3 cloves garlic, minced Fresh garlic gives the best flavor.
- 1 tablespoon fresh herbs (such as parsley or thyme), chopped Use your favorite herbs for added flavor.
- 1 tablespoon lemon juice For freshness.
- 1/2 teaspoon chili powder Adjust to taste.
- Salt and pepper to taste Season as desired.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and chop the mixed vegetables into bite-sized pieces.
Cooking
- In a saucepan, melt the unsalted butter over low heat.
- Add the minced garlic, Dijon mustard, fresh herbs, lemon juice, chili powder, salt, and pepper to the melted butter. Stir well to combine.
- Place the chopped vegetables in a mixing bowl and pour the butter mixture over them. Toss to coat evenly.
- Spread the coated vegetables in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, or until vegetables are tender and golden.
- Serve hot and enjoy!
Notes
For extra flavor, consider adding cheese or balsamic glaze before serving. Customize with your favorite vegetables and herbs.