Description
A mouthwatering medley of vibrant vegetables roasted with a rich cowboy butter sauce, perfect for any meal.
Ingredients
Scale
- Assorted Vegetables: bell peppers, zucchini, carrots, asparagus
- 1/2 cup cowboy butter
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic (minced)
- Fresh herbs: parsley or thyme
- Salt and pepper to taste
- Chili flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the assorted vegetables into bite-sized pieces.
- In a mixing bowl, combine the cowboy butter, lemon juice, Dijon mustard, minced garlic, herbs, salt, pepper, and chili flakes.
- Coat the vegetables in the butter mixture.
- Spread the coated vegetables onto a baking sheet.
- Roast in the oven for 20-25 minutes, stirring halfway through.
- Serve hot as a side dish or snack.
Notes
You can prep the vegetables earlier in the day. Store them in the fridge and roast when ready.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg