Browned Butter Vegetables with Almonds

Browned Butter Vegetables with Almonds

91
Wilemon 229

"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.)"

Ingredients

30 m {{adjustedServings}} servings 185 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

91
  1. 137 Ratings

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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 but...

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 a...

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 ...