Ingredients25 m servings 28
- Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.
- Recipe Tips:
- Ingredient Note: For the cut up vegetables, use a combination of broccoli florets, cauliflower florets, sliced carrots, and sliced celery.
- Note: Swanson® Seasoned Chicken Broth with Roasted Garlic is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.
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Per Serving: 28 calories; 0.3 5.6 1.7 1 283 Full nutrition
ReviewsRead all reviews 15
I thought these vegetables were good. I would compare them more to steamed vegetables versus sautéed vegetables in texture and taste. The 2 minced cloves of garlic do impart a light garlic flavo...
In an effort to keep it low sodium, I used 2 c water, 2 tsp sodium free chicken bouillion, 2 cloves garlic and 1 tsp italian seasoning. I brought that to a boil first and then added 6 cups mixed...
We really enjoyed the simplicity of this dish! The amount of garlic could be adjusted to individual taste. I think the amount of broth to vegetables is a bit extreme, you could get away with a...
Boiling veggies removed so many nutrients. Steam them instead in a basket using stock instead of water.
Fantastic! I used green beans, peppers, broccoli and carrots and for the broth I used Better Than Bouillon. This recipe is a keeper!
We really enjoyed this simple way to make great flavored vegetables. The only thing was would do differently is use the celery, peppers instead of the cauliflower. Would be a great addition to ...
This is a basic but easy side dish for a weeknight dinner. I didn't use the cauliflower, because I didn't see the note at the bottom of the recipe, but it was still good with the other vegetabl...
I added a few thin slices of ginger the second time I made. I liked it both ways.