Get ready to transform your bag of frozen mixed vegetables into a flavor-packed side dish. These buttered mixed vegetables are perfect all year round alongside almost any kind of main dish.
Buttered mixed vegetables provide a convenient and fast way to whip up a side of nutritious and delicious vegetables that even those picky eaters will love! Instead of steaming the mixed veggies, they’re sautéed in flavorful vegetable broth, drained and then coated in a mixture of melted garlic butter, seasoned with salt and pepper and topped with fresh herbs.
These one-pan mixed vegetables with garlic butter are perfect as a side to your midweek family dinner or special occasions and holidays. They can even be incorporated into other dishes, such as Shepherd’s pie, soups and casseroles.
Why settle for bland steamed veggies when you could make these mouth-watering buttery sautéed mixed vegetables?
Why You’ll Love This Recipe
- Availability – Frozen mixed vegetables last for up to 6 month in your freezer and can be enjoyed all year round!
- Budget-friendly and Convenient – A bag of frozen mixed vegetables is more cost effective than purchasing the vegetables separately and you also get to skip the preparation work of using fresh veggies.
- Quick and Easy – This dish is one of the simplest to make with minimal ingredients, equipment or time.
- Healthy and Delicious – Buttered vegetables provide a great addition to any meal with maximum flavor. Even the picky eaters will want to eat their veggies.
Ingredients Needed
This one-pan vegetable dish is an incredibly easy side dish. It calls for a handful of budget-friendly ingredients and only 20 minutes of your time!
- Frozen mixed vegetables – A 15-ounce bag of frozen mixed vegetables is roughly 3 cups and usually includes a mixture of carrots, green peas, corn and green beans. Feel free to use a different mix of frozen vegetables or even fresh veggies.
- Vegetable broth – Regular or low-sodium broth will work for this recipe, depending on your dietary requirements. You can also substitute with chicken broth.
- Butter – I prefer using unsalted butter, as it’s easier to control the salt level of this dish by adding salt instead. The broth also has salt in it so you will need to adjust the seasoning if you use salted butter.
- Garlic – Use freshly minced from garlic cloves or store-bought pre-minced garlic.
- Kosher salt and black pepper – You’ll just need a pinch of salt and pepper. Adjust as necessary.
- Freshly parsley (garnish) – This is optional but adds color and flavor to the dish.
Equipment Needed
You’ll need a large skillet, a fine mesh sieve and a serving dish.
How to Make Buttered Mixed Vegetables
Could it really be this easy? Oh yes, whipping up a plate of these mixed vegetables only requires a few basic steps!
- Simmer and drain the vegetables: Combine the vegetable with broth in a large skillet and bring to a low boil over medium heat. Allow the veggies to simmer in the broth for 5 to 10 minutes, stirring frequently. Once the vegetables are heated through, remove them from the heat and drain them in a fine mesh sieve.
- Saute in melted butter: Melt the butter in the same skillet and add the garlic to saute for 1 minute. The garlic should be fragrant and slightly golden brown. Add the vegetables to coat and saute for 2 to 3 minutes or until warmed through.
- Season and serve: Season the sautéed vegetable with salt and pepper. Transfer the veggies to a serving bowl and garnish with chopped fresh parsley. Enjoy!
Recipe Tips
- Vegetable selection: The benefit of using a bag of mixed vegetables is that the vegetables are bite-sized and of the type that cook fairly quickly. The sautéing time will need to change if you start to include harder root vegetables.
- Fresh vegetables: When using the fresh counterparts of the mixed veggies in this vegetable recipe, make sure to cut them into small uniform, sizes so that they cook evenly and at the same rate.
- Canned mixed vegetables: Canned mixed vegetables are already processed in hot water. I don’t recommend using this as an alternative to frozen mixed vegetables as you’ll end up with mushy vegetables.
- Storage and reheating: Store leftover buttered mixed vegetables in an airtight container in the fridge for 3 to 4 days. I don’t recommend refreezing frozen mixed vegetables as the texture will change. You can reheat refrigerated leftover mixed veggies in the microwave on high for 30 to 60 seconds.
Serving Suggestions
These buttered mixed vegetables are perfect for pairing with almost any kind of main meal.
Side dish: These buttered vegetables are great with roasted half chicken, pan seared ribeye, pan fried cod or bbq boneless chicken thighs. You can even pair with other vegetable side dishes.
Vegetable base or filling: Use leftover veggies as a base of filling for hearty soups, such as tortellini minestrone soup or in Shepherd’s pie, chicken pot pie or fried rice!
Variations
- Mixed Vegetables: The frozen bag of mixed vegetables removes the preparation of washing and cutting, although you can always use fresh vegetables from your garden, grocery store or farmer’s market, if you prefer.
- Vegan: For a vegan version, use vegan butter instead of regular butter.
- Seasoning: You can experiment with other seasonings like garlic salt and dried herbs (basil, dill, oregano and parsley), or red pepper flakes and cayenne pepper for a kick of heat.
- Cooking method: You can steam your vegetables in a steamer basket instead of sautéing them in broth, although I’ve found the broth to infuse extra flavor into the veggies.
- Add-ins: Just before serving, consider mixing in some shredded Parmesan cheese for a delicious cheesy twist! A squeeze of fresh lemon or lime juice will also add a burst of freshness to this simple side dish.
Did you try this buttered mixed vegetables recipe? Leave a recipe rating and review below.
Buttered Mixed Vegetables
Ingredients
- 15 ounces frozen mixed vegetables
- 2/3 cup vegetable broth
- 1/4 cup unsalted butter
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Fresh parsley, for garnish
Instructions
- Add the vegetables and broth to a large skillet set over medium heat, brining it to a low boil. Simmer for 5 to 10 minutes, stirring frequently, until heated through. Drain the vegetables in a fine mesh sieve.
- Return the pan to the heat and melt the butter. Stir in the garlic and saute for about 1 minute, until fragrant.
- Add the drained vegetables and stir well to coat, sautéing for 2 to 3 minutes, until warmed through. Season with salt and pepper, to taste, then transfer the vegetables to a serving dish. Garnish with chopped fresh parsley, if desired.
Such an easy and flavorful side dish! Love loading up on healthy veggies!
I had a huge bag of frozen mixed veggies from Costco my kids were getting sick of eating. I typically just steam them. I tried this recipe and game-changer! So simple, yet really good.