Buttered Vegetables Recipe
A simple dish of Buttered Vegetables can add color, nutrients, and freshness to a dinner. It may be an easy side dish, but adding veggies to a meal doesn't have to be complicated, and let's face it, some nights, with family meals it just needs to be easy! We all know vegetables are good for us, and by adding butter to them, we can create a simple, delicious dish that is perfect served with any meal!
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- ¼ cup butter - see note 1
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp brown sugar - see note 2
- ½ cup vegetable broth - see note 3
- 3 carrots, chopped into batons - see note 4
- 2 cups chopped broccoli - see note 4
- 2 cups chopped cauliflower - see note 4
- 1 tbsp fresh herbs, optional garnish - see note 5
Melt the butter in a skillet over medium-low heat.
Add in the salt, black pepper, brown sugar, and vegetable broth.
Once it comes to a simmer, reduce the heat to low, add in the vegetables and stir well to coat.
Cook for 7 minutes or until the vegetables are tender-crisp. If you prefer your veg softer, cooked for 10 minutes. (You may need to add extra broth)
- I use salted butter but use what you have available.
- The brown sugar is optional, but it does add just a hint of sweetness.
- You can use chicken broth or beef broth instead. (If you are cooking your vegetables until they are much softer you may need extra broth)
- These are just suggested vegetables, feel free to swap them out for what you have on hand or what your family prefers - see the bulk of the post for lots of suggestions.
- The herbs are optional! I like to add chopped chives for a touch of onion flavor, but fresh parsley, thyme, cilantro, or basil would be great.
Calories: 152kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 571mg | Potassium: 440mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8344IU | Vitamin C: 67mg | Calcium: 51mg | Iron: 1mg