Simple Garlic Butter Mixed Vegetables with Broccoli and Carrots
These easy garlic butter mixed vegetables are simple, colorful, and really good as a quick side dish. The broccoli stays bright green, the carrots get just tender, and the peas and corn add that little sweet bite. Nothing fancy. Just a good, reliable vegetable side dish recipe for dinner.
Equipment
- Cutting board
- Sharp knife
- Large skillet or sauté pan
- Lid for steaming the vegetables
- Wooden spoon or spatula
- Measuring spoons
- Serving bowl or platter
Ingredients
- 3 cups broccoli florets
- 1 cup carrots sliced
- 1 cup cabbage thinly sliced or chopped
- ½ cup peas
- ½ cup corn
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- 1 teaspoon lemon juice optional but nice
- 2 tablespoons sliced almonds optional for topping
Instructions
Prep the vegetables.
- Cut the broccoli into bite-size pieces and slice the carrots thin so they cook quickly. If using frozen peas and corn, no need to thaw them first.
Steam the firm vegetables first.
- Add the broccoli, carrots, and cabbage to a large skillet with 2 to 3 tablespoons of water. Cover and steam over medium heat for about 4 to 5 minutes, just until the broccoli turns bright green.
Add peas and corn.
- Stir in the peas and corn. Cook for another 2 minutes, uncovered, so some of the water evaporates.
Add garlic butter flavor.
- Push the vegetables to one side of the pan. Add the butter, olive oil, and minced garlic. Let the garlic cook for about 30 seconds, just until it smells good. Don’t let it burn.
Season and toss.
- Stir everything together. Add salt, black pepper, garlic powder, and a little lemon juice if using. Toss until the vegetables are lightly coated and glossy.
Finish and serve.
- Sprinkle with sliced almonds for a little crunch. Serve warm as an easy healthy vegetable side dish.
For the best easy garlic butter mixed vegetables, cook the broccoli and carrots just until they are tender-crisp and bright in color, then add the peas and corn near the end. This keeps the vegetables fresh, not mushy, and makes a simple healthy vegetable side dish look and taste much better.
Notes
- For the best easy garlic butter mixed vegetables, keep the broccoli slightly tender-crisp. It should look bright green, not dull or mushy.
- Slice the carrots thin so they cook quickly with the broccoli. Thick carrots can stay too firm while the rest of the vegetables are ready.
- Frozen peas and corn work really well in this simple mixed vegetable side dish. Add them near the end so they stay sweet and don’t overcook.
- If the vegetables release too much water, cook them uncovered for a minute before adding the butter and garlic. This helps the garlic butter coating stick better.
- A squeeze of lemon juice at the end makes this healthy vegetable side dish taste fresher and brighter.
- Sliced almonds are optional, but they add a nice crunch and make the dish feel a little more finished.
- This recipe works with fresh, frozen, or leftover vegetables, which makes it a good quick weeknight dinner side dish.
- Serve warm with chicken, pork, fish, rice, pasta, or casseroles. It’s a flexible vegetable side dish for dinner that goes with almost anything.
Nutrition
Serving: 1servingCalories: 187kcalCarbohydrates: 17gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 385mgPotassium: 484mgFiber: 5gSugar: 5gVitamin A: 6153IUVitamin C: 78mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!