"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.)" — Wilemon
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red bell pepper, chopped
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.
Not terrible, but so shockingly unhealthy dripping in butter. I know much healthier ways to cook vegetables that taste better.
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!
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!
I used less butter, toasted almond slivers first, browned the butter, red onion, green beans, red bell pepper, Zucchini, and yellow squash, added the garlic powder, salt and pepper and the toasted almonds; then added the wine towards the end. DELISH!
Used yellow & purple cauliflower along with the broccoli and red onion. Threw in mushroom slices - people very impressed by festive autumn colors. Used 25% less butter than it called for - it was sufficient.
Tasted great! - Highly recommended as an easy to make, unique and impressive side dish. Used it along with Prinme Rib.
Loved the combination of flavors in this side dish! Before making this dish I boiled a pot of water, added the broccoli and cauliflower and let it cook for a minute, drained, and set aside. I also toasted some almonds. I used only a 1/4 cup butter because I thought a 1/2 cup was a bit too much. In the skillet with butter, I added a piece of garlic, chopped, then the red bell peppers, wine, broccoli and cauliflower. I stirred to combined on medium low heat. I seasoned with salt and black pepper, to taste. Lastly, I added the toasted almonds over everything. The browned butter with almonds gave this a nutty flavor to these vegetables. I loved the tenderly crunch from the red bell peppers and its sweetness. The bright red color of the red bell peppers looked so pretty in this dish. I liked the aroma of the butter with wine and garlic. The almonds gave this a nice texture with a nutty crunch. I served alongside with incredible cheesey turkey meatloaf and bacon rosemary mashed potatoes, from this website.
This was amazing! So easy and great flavors. I make a different vegetable dish each week for a family dinner, and this is the first one that my brother asked when I would make it again.
A few notes:
- I only used 1/4 cup butter
- instead of the garlic salt & garlic pepper (don't have any of that), I used 1/2 tsp VegeSal (you could just use salt), 1/2 tsp pepper, and 1/2 tsp minced garlic
* Percent Daily Values are based on a 2,000 calorie diet.
Browned Butter Vegetables with Almonds
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
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