Description
Delicious roasted vegetables drizzled with a rich cowboy butter sauce, combining flavors of garlic, lemon, and spices for a vibrant, comforting dish.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound carrots, sliced into sticks
- 1 pound baby potatoes, halved
- 1 head cauliflower, broken into florets
- 2 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 8 ounces mushrooms, halved
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- In a large bowl, combine the melted butter, fresh lemon juice, chopped cilantro, honey, chili powder, smoked paprika, kosher salt, and black pepper. Whisk until well blended.
- Add the carrots, baby potatoes, cauliflower, zucchini, bell pepper, onion, and mushrooms to the bowl. Toss until evenly coated.
- Spread the vegetables onto the baking sheet in a single layer to ensure even roasting.
- Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until tender and golden brown.
- Remove from the oven and drizzle any remaining cowboy butter over the vegetables before serving.
Notes
For enhanced flavor, consider adding herbs like thyme or rosemary, or sprinkle parmesan cheese in the last few minutes of roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg