Description
A delicious and easy recipe for roasted vegetables coated in a flavorful cowboy butter sauce.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 2 cups zucchini, chopped
- 2 cups bell peppers, chopped
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the melted butter, minced garlic, smoked paprika, onion powder, oregano, salt, and black pepper. Stir until well mixed.
- Add the baby potatoes, carrots, zucchini, and bell peppers to the bowl. Toss the vegetables in the butter mixture until they are evenly coated.
- Spread the coated vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
- For a spicier kick, add 1/2 teaspoon of cayenne pepper to the butter mixture.
- Substitute any seasonal vegetables, such as asparagus or Brussels sprouts, for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg