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Savor the Taste of Cowboy Butter Roasted Veggies

Cowboy butter roasted veggies made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 cups of baby potatoes halved
  • 2 cups of broccoli florets
  • 1 red bell pepper chopped
  • 1 medium red onion sliced
  • 1 cup of corn kernels fresh or frozen
  • 1/2 cup of cowboy butter
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 425°F (220°C).
  • Prepare the vegetables by washing and chopping them as indicated in the ingredients.
  • In a large mixing bowl, combine the chopped vegetables with the cowboy butter, salt, and pepper.
  • Spread the coated vegetables evenly on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 20-25 minutes, stirring halfway through.
  • Remove the vegetables from the oven when they are tender and slightly charred.
  • Let the vegetables cool for a few moments before serving.