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.
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Loved the combination of flavors in this side dish! Before making this dish I boiled a pot of...