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Browned Butter Vegetables with Almonds


"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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30 m servings 185 cals
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 95
  1. 143 Ratings

Most helpful positive review

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 but...

Most helpful critical review

Not terrible, but so shockingly unhealthy dripping in butter. I know much healthier ways to cook vegetables that taste better.

Most helpful
Most positive
Least positive

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 but...

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 a...

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 ...

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 toast...

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 wa...

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 al...

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...

This was good, and even though I shudder at the amount of butter in it, I went willingly! :-) I used garlic powder rather than garlic salt, but did sprinkle some garlic salt on the veggies towa...

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!!!