Recipe Background
Buttered Vegetables prove one definitive truth about food: butter makes everything better. Take your tender steamed vegetables—your bright carrots, your floral broccoli, and your mild cauliflower— and add a coating of rich, creamy butter, and voila! An incredible and incredibly easy side dish that ensures everyone will get their veggies with enthusiasm. Buttered Vegetables only need 20 minutes to make and will go with just about everything. You could say they're buttering you up!
Buttered Vegetables prove one definitive truth about food: butter makes everything better. Take your tender steamed vegetables—your bright carrots, your floral broccoli, and your mild cauliflower— and add a coating of rich, creamy butter, and voila! An incredible and incredibly easy side dish that ensures everyone will get their veggies with enthusiasm. Buttered Vegetables only need 20 minutes to make and will go with just about everything. You could say they're buttering you up!
Ingredients
- 3 large carrots cut into disks, about 1/4-inch thick
- 3 cups broccoli cut into florets
- 3 cups cauliflower cut into florets
- 5 tablespoons butter cut into cubes
- kosher salt to taste
- freshly cracked pepper to taste
Directions
- In a medium pot, add enough water to fill about 1 to 1-1/2-inches.
- Place the pot over medium-high heat. Place a steamer basket in the pot.
- Add the carrots to the basket, covering and steaming them for 2-3 minutes.
- Remove the lid of the steam basket and add the broccoli and cauliflower.
- Steam the vegetables until fork tender but still slightly crisp, about 6-8 minutes.
- Drain the water from the pot.
- Transfer the vegetables to a serving bowl.
- Add the butter and stir to combine, making sure all of the butter melts and coats the veggies.
- Season with salt and pepper and serve.
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