Description
Cowboy Butter Roasted Vegetables combine crisp bell peppers, zucchini, and carrots tossed in a silky butter sauce infused with garlic, lemon juice, and Dijon mustard. After a quick toss with chili flakes, salt, and pepper, the veggies roast until caramelized and tender, creating a rich, buttery glaze that clings to each piece. Finished with fresh chives, this easy, flavorful side serves four and pairs perfectly with grilled meats or a hearty grain bowl. Enjoy buttery glow, vivid colors on plate.
Ingredients
- 1 lb mixed vegetables (bell peppers, zucchini, carrots)
- 1/2 tsp chili flakes
- 1 tsp fresh chives, chopped
- 3 cloves garlic, minced
- 1/4 cup butter
- 1 tbsp Dijon mustard
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss vegetables with salt, pepper, and chili flakes.
- Melt butter, add garlic, cook until fragrant.
- Stir in Dijon mustard and lemon juice.
- Pour sauce over vegetables and toss to coat.
- Spread on a baking sheet in a single layer.
- Roast 25-30 minutes until tender and caramelized.
- Sprinkle with fresh chives and serve hot.
Notes
- For extra crispness
- use a rimmed baking sheet and avoid overcrowding. Add a pinch of smoked paprika for a subtle smoky twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cowboy Butter Roasted Vegetables, roasted vegetables recipe, easy side dish, butter roasted vegetables, weeknight dinner side, healthy vegetable side, lemon garlic vegetables, quick roasted veggies, cowboy style vegetables, simple vegetable recipe