Browned Butter Vegetables with Almonds

Browned Butter Vegetables with Almonds

89 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Wilemon

“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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Adjust Servings

Original recipe yields 6 servings



  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 (89)

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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 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.



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!

Shrinking Chef

Shrinking Chef

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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mizithra Browned Butter Pasta


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Broccoli with Lemon Butter Sauce