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...
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...
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.
I added a few thin slices of ginger the second time I made. I liked it both ways.
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...