145 Ratings
  • 5 Rating Star 92
  • 4 Rating Star 38
  • 3 Rating Star 10
  • 2 Rating Star 3
  • 1 Rating Star 2

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.)

Wilemon
prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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.

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Nutrition Facts

184.83 calories; 2.53 g protein; 7.4 g carbohydrates; 16.57 g fat; 40.67 mg cholesterol; 509.69 mg sodium.Full Nutrition


Reviews (96)

Read All Reviews

Most helpful positive review

Wilemon
01/30/2006
If you perfer your vegetables mostly tender cook them briefly first in about an inch of water (about 1/2 way cooked) then drain and add to browned butter mixture once the wine is added the butter will slow greatly with browning watch closely for first signs of browning wait for nutty aroma then add wine then vegetables and allow to simmer.
(138)

Most helpful critical review

Anonymous
04/28/2012
really disappointing... very bland and had so much butter to boot! Will not make again after all the effort of chopping all those vegetables!
(4)
145 Ratings
  • 5 Rating Star 92
  • 4 Rating Star 38
  • 3 Rating Star 10
  • 2 Rating Star 3
  • 1 Rating Star 2
Wilemon
01/30/2006
If you perfer your vegetables mostly tender cook them briefly first in about an inch of water (about 1/2 way cooked) then drain and add to browned butter mixture once the wine is added the butter will slow greatly with browning watch closely for first signs of browning wait for nutty aroma then add wine then vegetables and allow to simmer.
(138)
naples34102
03/02/2009
We loved this and I even forgot the wine! I like the complexity of flavors and textures that really take vegetables beyond ho-hum. The combination of vegetables the browned butter and toasted almonds gave these vegetables character not to mention color and eye appeal. I added the toasted almonds at the end however to retain their crunch. This is not your forgettable lowly vegetable on the dinner plate!
(112)
Shrinking Chef
02/15/2007
This is GREAT!!! The only reason I'm not giving it a 5 is b/c all the butter isn't necessary. I used 3T. and even that I thought was too much. To cut some cals I think I'm going to sautee in UnChix broth. I'll finish w/1 T. of browned butter. Totally forgot to add the wine but it was great w/o. I added the onions garlic and almonds at the same time so they would sweeten and tenderize as well. Used red onion for added sweetness. This time I only used broccoli but I see this method arising time and time again w/different vegetable combos!!! Great for a vegetarian diet if u can cut some of the fat!
(92)
Celeste
03/19/2009
I used less butter toasted almond slivers first browned the butter red onion green beans red bell pepper Zucchini and yellow squash added the garlic powder salt and pepper and the toasted almonds; then added the wine towards the end. DELISH!
(42)
Ron
10/22/2007
Used yellow & purple cauliflower along with the broccoli and red onion. Threw in mushroom slices - people very impressed by festive autumn colors. Used 25% less butter than it called for - it was sufficient. Tasted great! - Highly recommended as an easy to make unique and impressive side dish. Used it along with Prinme Rib.
(38)
OkinawanPrincess
08/16/2011
Loved the combination of flavors in this side dish! Before making this dish I boiled a pot of water added the broccoli and cauliflower and let it cook for a minute drained and set aside. I also toasted some almonds. I used only a 1/4 cup butter because I thought a 1/2 cup was a bit too much. In the skillet with butter I added a piece of garlic chopped then the red bell peppers wine broccoli and cauliflower. I stirred to combined on medium low heat. I seasoned with salt and black pepper to taste. Lastly I added the toasted almonds over everything. The browned butter with almonds gave this a nutty flavor to these vegetables. I loved the tenderly crunch from the red bell peppers and its sweetness. The bright red color of the red bell peppers looked so pretty in this dish. I liked the aroma of the butter with wine and garlic. The almonds gave this a nice texture with a nutty crunch. I served alongside with incredible cheesey turkey meatloaf and bacon rosemary mashed potatoes from this website.
(30)
KatieXU
03/02/2011
This was amazing! So easy and great flavors. I make a different vegetable dish each week for a family dinner and this is the first one that my brother asked when I would make it again. A few notes: - I only used 1/4 cup butter - instead of the garlic salt & garlic pepper (don't have any of that) I used 1/2 tsp VegeSal (you could just use salt) 1/2 tsp pepper and 1/2 tsp minced garlic
(24)
LADYJAYPEE
11/02/2006
This was good and even though I shudder at the amount of butter in it I went willingly!:-) I used garlic powder rather than garlic salt but did sprinkle some garlic salt on the veggies toward the end. Wasn't familiar with garlic pepper so just added fresh ground black pepper. Needed to use up some pinot grigio wine and the veggies I had on hand (yellow summer squash zucchini sweet potato broccoli onion; the broccoli & sweet potato were especially good). Per review by recipe submitter Wilemon I did steam the veggies for about five mins before adding to skillet. Thank you Wilemon!
(16)
JustShar
04/09/2007
this was DELICIOUS!!!!! I followed this recipe exactly as it is and it was just so good. I love the almond taste in the vegies.. mmmmm!!!
(12)