Easy Peasy Vegetables

While I was born in California, moved around quite a bit as a kid and graduated from high school in California, I am an adopted Midwesterner. Many meals end up being a meat based main dish, a vegetable side and a starch side dish.

Many of the vegetables are easy peasy steamed ones. When I have a little more time, and the oven is not already occupied, I’ve been known to roast some veggies. I am always on the lookout for other options.

This is a very simple dish that added some additional flavor and texture.

I didn’t have garlic pepper so I used 1/2 tsp garlic powder and 1/2 tsp white pepper.

Frying up the almonds.

Adding the veggies.


Browned Butter Vegetables with Almonds

Prep Time: 15 Min | Cook Time: 15 Min | Makes: 6 servings


  • 1/2 cup butter
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic pepper
  • 2 tablespoons sliced almonds
  • 2 tablespoons white wine
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 cups chopped broccoli
  • 2 cups chopped cauliflower


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.

Nutritional Info:

Amount Per Serving Calories: 185 | Total Fat: 16.6g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Source: http://allrecipes.com/Recipe/Browned-Butter-Vegetables-with-Almonds/Detail.aspx?ms=1&prop25=75436686&prop26=DailyDish&prop27=2012-01-

Tags: , , , , , , , , , , , , , , , ,

Categories: kosher, Low Carb, Recipes, Sidedish2, vegan, vegetable3, Vegetarian, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

6 Comments on “Easy Peasy Vegetables”

  1. November 20, 2012 at 11:04 am #

    I love all the ingredients and the result looks absolutely yummy – thanks for the recipe.


  2. sedrate
    November 21, 2012 at 8:58 am #

    This might get veggies into my kids.


  3. November 21, 2012 at 11:30 am #

    Absolutely LOVE the title to this post 🙂 Awesome!


  4. November 21, 2012 at 11:49 am #

    For some thing like this, it would seem silly to chop the onions. There is a fair amount of flavor already with almonds, garlic, and pepper. Seem a better use of onion to cut it larger. As an added veggie instead of a flavor additive. Cut an onion into 4 – 8 wedges, depending on the size of onion, cut those wedges in half and toss in as is (not seperating the layers) The smaller inside sections will probably fall off but the remainder may stay in a chunk form. Now I want to try this. I need something simple and flavorful for Tomorrow.


  5. November 23, 2012 at 3:55 pm #

    I love mixing nuts and roasted vegetables, especially when I do not feel like eating meat. I often sprinkle with olive oil and Parmesan. That simple. Have not had cauliflower in a while. Your recipe is giving me a good excuse. Thanks. Hope you had a great Thanksgiving.


  6. Phil Gayle_For Singles and Couples
    November 23, 2012 at 4:40 pm #

    Nutrition on a plate. 🙂


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