These buttered vegetables taste delicious and are easy to make. You can use any mix of vegetables, and they go well with any main meal.
Buttered vegetables are more than just a quick side dish. Most of the time, you think about the main meal first and only then grab some veggies based on the season or whateverโs in the fridge.
But this time, the vegetables steal the show. Add some butter, and even the simplest mix turns into one of the tastiest sides you can make.
Iโm not exaggerating - my kids, who usually complain about too many vegetables, ate everything. Even the green beans. Butter really does make everything better.
And if you are more into buttered veggies, have a look at these Buttered Green Peas or these Buttered Leeks, they are amazing as well. Or have some Garlic Butter Noodles with Parmesan.
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Recipe ingredients
The best news is that you donโt have to stick to my ingredient list. Keep the onions, but substitute some of the other veggies according to taste, season, or what you have in the fridge.
What I had:
- Green beans: Frozen or fresh. I use frozen most of the time. They should be at least partially defrosted. Try French-Style Green Beans, too.
- Carrots: The one veggie always present in this dish.
- Cauliflower: Fresh most of the time, but frozen is ok. If you have frozen cauliflower, try this Roasted Frozen Cauliflower Recipe.
- Frozen peas: They donโt need to be defrosted.
- Parsley or other herbs, such as chives, basil, and thyme.
- Butter: Salted or unsalted, it only matters when you season the veggies with extra salt. Add according to the kind of butter you have.
Alternative veggies: You can use vegetables like broccoli, snow peas, zucchini, asparagus, Brussels sprouts, peppers, or corn.
How to cook buttered vegetables?
Start by preparing all the vegetables. Cut the onions into half rings and keep them separate, as they go in first. Partially defrost the green beans if frozen and snap them in half if too long - itโs easier while still frozen. Peel and cut the carrots into sticks, divide the cauliflower into florets, and cube the stems.
Step #1: Melt the butter in a large skillet. Donโt let it brown.
Step #2: Add the onions and cook for 2-3 minutes until softer and slightly golden. Stir several times in between.
Step #3: Add the remaining vegetables, along with some salt and pepper. Stir to coat. Add the stock, stir again.
Step #4: Cook the buttered veggies on medium-low heat until tender yet still firm to the bite.
Tip: Personal taste matters; if you like your veggies softer, do add a few extra minutes. But donโt let them become mushy.
Store and reheat
Store cooled buttered vegetables in an airtight container. They can be kept in the fridge for up to 3-4 days.
To reheat, warm them gently on the stovetop over low heat with a little extra butter or in the microwave for 1-2 minutes, stirring halfway through.
Buttered Vegetables
Ingredients
- 1 medium onion
- 1ยฝ cups green beans chopped, 7 oz, Note 1
- 3 medium carrots 7 oz/ 200 g
- 4 cups cauliflower about ยฝ a medium cauliflower/ 12.5 oz
- ยพ cup frozen peas Note 2
- ยผ cup butter Note 3
- ยฝ cup vegetable stock
- small bunch parsley Note 4
- fine sea salt and freshly ground black pepper
Instructions
- Prepare the vegetables: Halve and cut the onion halves into half rings. Set aside, separated from the rest of the veggies. If the green beans are frozen, let them defrost at least partially. Peel and cut the carrots into sticks. Divide the cauliflower into florets and cut the stem into cubes.1 medium onion + 1ยฝ cups green beans + 3 medium carrots + 4 cups cauliflower
- Cook onions: Melt the butter in a large skillet over medium heat. Add the onions and cook for 2-3 minutes, stirring often, until they start to soften and are slightly golden.ยผ cup butter
- Add all the other vegetables, salt, pepper, and stir well to coat. Add the stock as well.all veggies + ยพ cup frozen peas + ยฝ cup vegetable stock
- Cook on medium-low heat for about 8 minutes or until the vegetables are done to your liking. They should not be too soft, but tender yet still crisp.
- Adjust the taste with salt and pepper, stir in the chopped parsley, and serve immediately.fine sea salt and freshly ground black pepper + small bunch parsley
Notes
- Green beans: You can use fresh or frozen. If they are frozen, defrost them at least partially.
- Peas: No need to defrost them.
- The butter can be salted or unsalted. Take that into consideration when you season the veggies with salt.
- Herbs: Frozen parsley is fine, too. You can use other fresh herbs instead, such as chives, basil, or thyme.
Merry Eby says
Crispy crunchy and super tasty. Great as a starter.
Adina says
So happy to hear it!