Reviewed: Nov. 18, 2008

This is a great way to clean up left overs from the frig. I through in potatoe wedges with the mixture from the recipe and yum. I was just making it for me but my husband wanted some too. Next we are going to cook up some rice and chicken chunks too. Wonderful, versatile recipe. Mmm...I loved it.

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kimmydeshon

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Reviewed: Nov. 2, 2008

This was pretty good. I didn't have any wine. I was hoping for more of a nutty taste. I'm not sure if because I didn't use the wine it made a difference. I will try again though.

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jenautry

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Reviewed: May 19, 2008

The vegetables were very tasty. I will use this recipe again.

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MJVAUGHAN

Cooking Level: Expert

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Reviewed: May 15, 2008

we loved this recipe. I just added a little less butter and a pinch of sugar to bring out the natural sweetness in the veggies.

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Donna K

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Reviewed: Apr. 14, 2008

Tasty recipe, way too much butter though. Cut it in half (at least) and you have a super side dish. Thanks!

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

I loved this. You can use any vegetable. This is a keeper if you like vegetables.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Dec. 19, 2007

SUPER DELICIOUS!!!!! I used zuc's, broc, and red bells (it's what was in the fridge). I also reduced the butter, but next time I'll try it with more because there is nothing tastier than butter, wine and garlic/salt...YUMMMMMY!

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I nibbles

Cooking Level: Intermediate

Home Town: Boulder Creek, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Nov. 12, 2007

Great skillet recipe. I wanted a slightly crunchier alternative to your standard brocolli and butter. This fit the bill perfectly. The brown butter was elegant and more complex. A keeper!

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got2swmfree

Cooking Level: Beginning

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Reviewed: Oct. 22, 2007

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.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Sep. 27, 2007

Made this last night and loved it! Never heard of garlic pepper so I just sprinked in some pepper and garlic powder. Added a few sliced mushrooms since I had that on hand, next time I would add more cause I love mushrooms. A versatile dish that I would try with different veggies in future. I only used 1/4 cup butter and it tasted nice'n buttery. I used almonds and pecans. The nuts definitely make the dish stand out.

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ALICE3913

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Reviewed: Sep. 17, 2007

I am always on the lookout for tasty veg recipes, this is one I will add to the rotation. I subbed part olive oil for the butter and it was still so good, the almonds were to die for.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 29, 2007

very good. guests asked for the recipe

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GINGIN89

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Reviewed: Jul. 25, 2007

For a new spin on vegetables this recipe is great. It's been a huge hit in my house. I've only tried it with brocolli since I always have it around and everyone loves it.

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ANNETALLY

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Reviewed: Apr. 9, 2007

this was DELICIOUS!!!!! I followed this recipe exactly as it is, and it was just so good. I love the almond taste in the vegies.. mmmmm!!!

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JustShar

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Reviewed: Feb. 25, 2007

This recipe was great. I made it with a bag of frozen brocolli, cauliflower and carrots. I boiled that mix for a few minutes and then followed the rest of the recipe (using less butter though). It was delicious.

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Emma

Cooking Level: Beginning

Home Town: Jacksonville, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Feb. 15, 2007

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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Shrinking Chef

Cooking Level: Expert

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Reviewed: Jan. 22, 2007

I added parmesan and cheddar cheeses to the top. De-lish!

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zamgirl

Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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Reviewed: Jan. 5, 2007

This was very good. A nice change for veggies. I changed it up slightly due to what I had. Only used butter, garlic salt, pepper and broccoli. Went great with the Chicken Milano.

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GADABOUT

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2007

Yummy recipe. I've made it twice reducing the butter on the second time and it was still great with 3/4 of the amount of butter. I steamed the veggies for just a couple of minutes beforehand both times.

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CALBERSHARDT

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 28, 2006

A very easy and tasty way to fix everyday vegetables!

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Melissa

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Browned Butter Vegetables with Almonds

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