Buttered Vegetables Recipe
These buttered vegetables are cooked until perfectly tender in a savory, buttery broth and finished with fresh herbs for a touch of brightness. It’s a warm and satisfying side that’s both simple and flavorful.
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Servings: 4
Calories: 170kcal
Ingredients
- 2 cups chopped cauliflower
- 2 cups chopped broccoli
- 3 carrots peeled and cut into batons
- ¼ cup unsalted butter
- ½ cup vegetable broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon brown sugar
- 1 tablespoon fresh herbs parsley, thyme, or dill, optional for garnish
Instructions
- In a large skillet set over medium-low heat, melt the butter until it begins to gently bubble.
- Stir in the salt, black pepper, brown sugar, and vegetable broth. Allow the mixture to come to a soft simmer, infusing the liquid with rich, buttery flavor.
- Reduce the heat to low, then add the chopped carrots, broccoli, and cauliflower. Toss everything thoroughly so the vegetables are evenly coated in the buttery broth.
- Cover the skillet partially and let the vegetables cook for about 7 minutes, stirring occasionally, until they reach a tender-crisp consistency. If you prefer your vegetables more tender, continue cooking for up to 10 minutes, adding a splash of broth as needed to maintain moisture.
- Transfer to a serving dish and garnish with a scattering of freshly chopped herbs, if desired. Serve warm.
Nutrition
Calories: 170kcal
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