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Cowboy Butter Roasted Vegetables

A bold and buttery mix of oven-roasted vegetables tossed with zesty cowboy butter — packed with garlic, lemon, herbs, and a hint of spice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cowboy Butter
  • 0.5 cup unsalted butter melted
  • 2 cloves garlic minced
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.25 tsp smoked paprika
  • salt and black pepper to taste
Roasted Vegetables
  • 2 cups baby potatoes halved
  • 1 cup carrots cut into sticks
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowl
  • Small saucepan
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss chopped vegetables with olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast for 25–30 minutes, flipping halfway, until golden and tender.
  4. Melt butter and whisk in garlic, lemon juice, zest, Dijon mustard, parsley, red pepper flakes, paprika, salt, and pepper.
  5. Drizzle cowboy butter over roasted vegetables and toss to coat.
  6. Serve hot with extra herbs or lemon zest on top.

Notes

Adjust spice level by reducing red pepper flakes. Works with any seasonal vegetables.