Hey there,
Growing up in a Greek household, fresh or frozen veggies were on the table at each meal. So, I continued the tradition and I always have fresh vegetables or two bags of frozen vegetables in my freezer. This Garlic Herb Butter Vegetable recipe is a mix of vegetables and green beans. It was time to use half of each bag and get cookin’. Instead of boiling the mixed vegetables, I decided to give my veggies rich flavor with simple ingredients. Does this sound yummy to you? This garlic herb butter vegetable recipe is a quick side dish and a great way to incorporate those frozen veggies into your daily diet. Frozen veggies are incredibly versatile, you can roast them, stir-fry, boil, and add them to soups, so why not have a few on hand.
I began preparing this quick side dish by gathering all the ingredients and setting them on the counter. I skipped the step of defrosting the frozen veggies, though some of my friends prefer to thaw them first. In my experience, I don’t think it’s necessary, but feel free to do what works best for you! While the butter was melting in the pan over low heat, I then added the garlic cloves. I tossed in the veggies, stirring to coat them in the garlic butter. You can mince the garlic rather than adding it whole into the veggies. I finely chopped the dill and mixed it in along with the salt and pepper. I did set aside a bit of dill to garnish once it was ready. You can also use parsley instead of dill or both herbs if you wish to.
The Garlic Herb Butter Vegetable side dish was pretty much ready in just under 15 minutes, a quick and easy no fuss recipe that tastes amazing. I still boil frozen veggies from time to time, but I have to admit, I prefer this recipe over plain, oil-blanched, boiled vegetables. What about you?
Wishing everyone a wonderful morning/afternoon/evening
Garlic Herb Butter Vegetable
Equipment
- 1 large skillet
- 1 baking whisk
- 1 wooden spoon
- 1 serving bowl
- 1 Stock pot medium size
Ingredients
- 3½ cups frozen mixed vegetables and green beans
- 2 garlic cloves whole/ or minced
- 2 tbsp butter
- 2 tbsp fresh dill finely chopped
- 1 cup vegetable broth
- salt and pepper seasoning
Instructions
- In the stock pot add the vegetable broth and the frozen vegetables. Boil until tender.
- Strain after boiling.
- Place the mixed vegetables in the skillet, add the butter, and cook on low heat until the vegetables are coated. Add the garlic cloves and dill, stir.
- Season with the salt and pepper.
- Continue to cook the butter until it has melted and has coated the vegetables.
- Remove from heat, place in the serving bowl and garnish with the remaining dill.
KALI SAS OREXI! 🙂