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Buttery Vegetable Medley

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2 cups baby carrots
2 cups cauliflower florets
2 cups broccoli florets
3 tablespoons butter
Salt and pepper

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Buttery Vegetable Medley

  • Medium

About This Recipe

Did you know that adding butter to certain vegetables makes more of the nutrients available? Buttering carrots, for instance, makes the vitamin A in that vegetable more available. Plus it tastes great!

Broccoli, cauliflower, and baby carrots are my three favorite vegetables (well, not including avocado, but that’s another food entirely!). Combine them in this easy stovetop recipe.

The cooking times for the vegetables is staggered so they are all perfectly tender-crisp and not overcooked or undercooked. Just keep an eye on the veggies when they are simmering, and use your timer.

I like to use precooked vegetables you can find in the grocery store these days in the produce aisle. That brings the prep time for this recipe down to about 2 minutes!




Put the carrots in a large saucepan and add 2 cups water. Bring to a boil over high heat.


Reduce the heat to medium low and simmer for 2 minutes. Then add the cauliflower.


Simmer for 2 minutes, then add the broccoli.


Simmer for 3 to 4 minutes or until the vegetables are crisp-tender. Drain the vegetables into a colander in the sink and return them to the hot saucepan.


Add the butter and cover the saucepan. Let stand for 2 to 4 minutes or until the butter melts. Season with salt and pepper and serve.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She works for Pillsbury on the Bake-Off and other projects since 1988. Linda has written 39 cookbooks (and Medical Ethics for Dummies) since 2005.

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