Buttered Vegetables

5 from 1 vote

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.

Prep Time15

Cook Time10

Total Time25

Course: Side Dishes

Cuisine: American, German

Diet: Vegetarian

Servings: -6 servings

Calories: 196kcal

Author: Adina

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 + 1½ 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.
¼ cup butter
Add all the other vegetables, salt, pepper, and stir well to coat. Add the stock as well.
all veggies + ¾ cup frozen peas + ½ 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

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.