Browned Butter Vegetables with Almonds

4.5
(151)

I don't quite know what happens when butter just starts to brown, but it takes on a wonderful 'nutty' aroma. Once the butter starts to simmer, watch very closely to make sure it doesn't burn. My husband loves vegetables cooked this way. I have used many different types of fresh vegetables and this seems to work with most any vegetable. (This recipe is for 1 1/2 pounds vegetables.)

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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • ½ cup butter

  • 1 teaspoon garlic salt

  • 1 teaspoon garlic pepper

  • 2 tablespoons sliced almonds

  • 2 tablespoons white wine

  • 1 medium onion, chopped

  • 1 medium red bell pepper, chopped

  • 2 cups chopped broccoli

  • 2 cups chopped cauliflower

Directions

  1. Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.

Nutrition Facts (per serving)

185 Calories
17g Fat
7g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 185
% Daily Value *
Total Fat 17g 21%
Saturated Fat 10g 49%
Cholesterol 41mg 14%
Sodium 510mg 22%
Total Carbohydrate 7g 3%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 3g
Vitamin C 70mg 348%
Calcium 39mg 3%
Iron 1mg 3%
Potassium 289mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.