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Delicious roasted vegetables dressed in Cowboy Butter

Cowboy Butter Roasted Vegetables

A colorful blend of vegetables roasted in a rich, buttery sauce with Dijon mustard, garlic, and fresh herbs, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the vegetables
  • 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and onions)
For the sauce
  • 1/2 cup unsalted butter Melted
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon fresh herbs (such as parsley or thyme), chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a small saucepan, melt the unsalted butter over medium heat.
  3. Once melted, stir in the Dijon mustard, minced garlic, chopped herbs, lemon juice, chili powder, and salt and pepper to taste.
  4. In a large bowl, combine the mixed vegetables.
  5. Pour the butter mixture over the vegetables and toss them well to coat.
Cooking
  1. Spread the vegetable mixture evenly on a baking sheet.
  2. Roast in the oven for about 20 minutes, or until they are tender and golden brown.
  3. Serve hot and enjoy!

Notes

Arrange vegetables on a platter for a colorful display. Ideal for sharing; serve family-style.