Description

A vibrant and flavorful Garlic Butter Veggie Medley featuring tender broccoli, carrots, and mushrooms sautéed in a rich blend of butter, olive oil, and aromatic garlic. This easy-to-make side dish is perfectly seasoned with thyme, salt, pepper, and fresh parsley, delivering hearty and wholesome flavors in just 25 minutes.

Ingredients

Vegetables

2 cups broccoli florets
1 cup sliced carrots
1 cup sliced mushrooms

For Sautéing

2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced

Seasonings

1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped

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Instructions

Prep the Vegetables: Wash all vegetables thoroughly under running water. Slice the carrots and mushrooms into even pieces and chop the broccoli into bite-sized florets to ensure even cooking.
Heat Butter and Oil: Place a large skillet over medium heat. Melt the butter together with the olive oil until fully combined and hot but not smoking, preparing the base for sautéing.
Sauté Garlic: Add the minced garlic to the skillet and cook for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant and slightly golden, being careful not to burn it.
Cook the Vegetables: Add the broccoli, carrots, and mushrooms to the skillet. Sauté for about 10-12 minutes, stirring occasionally, until the vegetables are tender but still retain a slight crunch.
Season the Medley: Sprinkle the dried thyme, salt, and freshly ground black pepper over the vegetables. Stir well to distribute the seasonings evenly and cook for another minute to meld the flavors.
Add Fresh Parsley: Remove the skillet from heat and stir in the fresh chopped parsley. Mix thoroughly to add a fresh, herbaceous finish to the dish before serving.

Notes

You can substitute other vegetables like bell peppers or zucchini according to preference.
For a vegan option, replace butter with a plant-based margarine or additional olive oil.
Ensure not to overcook the vegetables to maintain their crisp texture and nutrients.
Fresh thyme can be used instead of dried for a more aromatic result; use 1 tablespoon fresh thyme if available.
This dish pairs wonderfully with grilled proteins or as a side to rice or quinoa.