Description
A delicious side dish featuring roasted Brussels sprouts, bell peppers, and carrots, coated in a flavorful cowboy butter.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 1 cup bell peppers, chopped (any color)
- 1 cup carrots, sliced into rounds
- 1/4 cup unsalted butter (or halal-friendly substitute)
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley, chopped (Optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prep the Vegetables: In a large mixing bowl, combine the halved Brussels sprouts, chopped bell peppers, and sliced carrots.
- Make the Cowboy Butter: In a small saucepan over medium heat, melt the butter. Once melted, add the minced garlic, onion powder, and smoked paprika. Stir for about 1-2 minutes until fragrant.
- Coat the Vegetables: Pour the buttery mixture over the prepped vegetables. Add salt and pepper to taste, and toss until all the veggies are well coated.
- Roast: Spread the coated vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
- Serve and Garnish: Once out of the oven, sprinkle with chopped fresh parsley and serve warm.
Notes
- This dish can be served as a side to any main course.
- For a vegan option, substitute the unsalted butter with a plant-based butter alternative.
- Add additional spices to the cowboy butter if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg