Description
Garlic Butter Veggie Medley is a simple and flavorful side dish featuring a colorful mix of fresh vegetables sautéed in a rich garlic butter and olive oil blend. Perfectly seasoned with thyme, salt, and pepper, and finished with a touch of fresh parsley, this quick and easy recipe is ideal for a healthy weeknight meal or a vibrant addition to any dinner plate.
Ingredients
Scale
Vegetables
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced mushrooms
Seasonings & Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the vegetables: Wash all the vegetables thoroughly. Slice the carrots and mushrooms, and cut the broccoli into small florets to ensure even cooking.
- Melt butter and olive oil: In a large skillet, melt the butter together with the olive oil over medium heat to create a flavorful base for sautéing.
- Sauté the garlic: Add the minced garlic to the skillet and cook for about 1 minute until it becomes fragrant, being careful not to burn it.
- Cook the vegetables: Add the broccoli, carrots, and mushrooms to the skillet. Sauté them for about 10-12 minutes or until they are tender but still retain some crispness.
- Season the medley: Sprinkle the dried thyme, salt, and black pepper over the cooked vegetables, stirring well to evenly distribute the seasonings.
- Finish with parsley: Stir in the fresh chopped parsley just before serving to add a fresh, vibrant touch and enhance the flavors.
Notes
- For extra flavor, you can add a squeeze of lemon juice after cooking.
- Feel free to substitute or add other vegetables such as bell peppers or zucchini.
- To keep it vegan, replace butter with a plant-based alternative.
- Cook on medium heat to avoid burning the garlic and butter.
