Description
A vibrant medley of roasted vegetables infused with a buttery, garlicky sauce that transforms humble veggies into a delicious masterpiece.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped (mix of red, yellow, and green)
- 2 cups zucchini, chopped
- 1 cup red onion, chopped
- 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
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the vegetables into uniform pieces.
- In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper.
- Spread the seasoned vegetables on a baking sheet, ensuring they lie flat.
- In a small saucepan, melt the butter over medium heat. Add minced garlic, Dijon mustard, lemon juice, and chili flakes; stir until combined.
- Pour the cowboy butter sauce over the vegetables.
- Roast in the oven for 20-25 minutes until tender and caramelized.
- Finish with fresh herbs before serving.
Notes
You can use different seasonal vegetables or add herbs according to your preference. Make-ahead tips include pre-chopping the veggies and storing them in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
Keywords: roasted vegetables, cowboy butter, side dish, vegetarian recipes, healthy eating