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Home » Vegetables & Salads

Buttered Vegetables

Published: Oct 2, 2022 · Modified: Sep 30, 2022 by Harriet · Leave a Comment

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Want an easy vegetable recipe that goes with just about any main dish. Then you can't go wrong with buttered vegetables. This dish is quick to make, and everyone will love it!

Buttered vegetables in a blue serving dish with roast chicken in the background.
Jump to:
  • Cost To Make
  • Why You'll Love This Recipe:
  • Ingredients In This Recipe
  • Equipment
  • Step By Step Instructions
  • Recipe Notes
  • Serving Size
  • Calories Per Serve
  • Serving Suggestions
  • Storage
  • Reheating
  • FAQ
  • More Veggie Recipes
  • Buttered Vegetables
  • Comments

Buttered vegetables are a simple side dish that works well with many styles of main dishes. Serve it as part of an everyday meal, or make this quick and easy dish for special occasions like Thanksgiving or Christmas.

Cost To Make

Estimated cost = $5.60 or $1.40 a serve

Why You'll Love This Recipe:

  • This recipe is very versatile, and you can adapt it to use seasonal fresh vegetables, and when out of season, use frozen vegetables.
  • You can use one variety of vegetables or do a medley of buttered veggies.
  • In this recipe, the we are steaming vegetables rather than pan-fried or boiled to retain healthy nutrients like vitamin C and antioxidants.

Ingredients In This Recipe

You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.

Ingredients image for buttered vegetables.

Vegetables - We made this recipe with broccoli, cauliflower, and carrots, but you can use other veggies - see our substitution list below.

Butter - we like salted butter, but you can use unsalted too. 

Salt and black pepper - for seasoning, add these to taste.

Equipment

  • Steamer pot, or 
  • Saucepan and a steamer basket insert.

Step By Step Instructions

  • Wash, peel, and cut the carrots into 1.5 cm (0.6 inches) slices or batons. Wash and cut the broccoli and cauliflower into bite-sized pieces that are about the same size. 
  • Fill the pot with about 5 cm (2 inches) of water. Place the steamer basket in the pot. Add the carrots, cover the pot with a lid, and bring the water to a boil over medium heat and steam for 2 -3 minutes.
Carrots, cauliflower and broccoli in a steamer pot.
  • Add the broccoli and cauliflower and steam until fork tender, about 4 - 6 minutes depending on the size of the pieces.
  • Remove the vegetables from the pot, shake off any excess water if necessary and place the vegetables into a serving bowl.
Pieces of butter melting over hot steamed vegetabes.
  • Dot the butter over the veggies and gently toss to mix it in as the butter melts. Season to taste with salt and pepper. Serve hot.

Recipe Notes

Don't over-cook the veggies

When cooking the veggies, cook hard vegetables like carrots first until almost tender.

Then add other quick-cooking vegetables like broccoli and cauliflower and cook until fork tender.

Keep a close eye on them, and as soon as they become fork tender, turn off the heat and remove the lid.

If you leave the saucepan lid on even after the heat is off, they will continue to cook in the residual heat and become overcooked and mushy.

Transfer them immediately to a serving bowl and serve hot.

Using frozen veggies

You can steam frozen veggies while still frozen. They will cook quicker than fresh veggies because they have been partially cooked (blanched) before freezing.

A close up of vegetables with butter pieces on top.

Serving Size

This recipe makes about 800 grams (28 ounces) of vegetables, with a generous serving size of about 200 grams (7 ounces).

Calories Per Serve

A single serving has about 299 calories.

Serving Suggestions

You can serve buttered veggies with just about any fish dish, casseroles, or roasted, barbequed, grilled, or pan-fried meats.

And don't forget other side dishes like mashed potatoes, cauliflower potato mash, and even steamed rice.

You can make this buttered vegetable recipe using other veggies like:

  • Asparagus
  • Broadbeans (Fava beans)
  • Broccoli or broccolini
  • Brussel sprouts
  • Cabbage
  • Capsicum (bell peppers)
  • Celery
  • Corn
  • Edamame
  • Green beans
  • Gream peas
  • Leeks
  • Onions
  • Potatoes
  • Snow peas
  • Sugar snap peas
  • Zucchini

Storage

Store leftover vegetables in the fridge for 3-4 days.

Reheating

Reheat buttered vegetables in the microwave oven.

FAQ

What can I use instead of butter?

You can drizzle over a bit of extra virgin olive oil or use a plant-based butter to make it vegan, vegetarian, or dairy free.

More Veggie Recipes

If you liked this recipe for buttered mixed vegetables, you might also like these:

  • Tomato bocconcini salad
  • Fasolakia - Greek green beans and potatoes
  • Creamed corn fritters
  • Brussel sprouts with cheese
A bowl of steamed vegetables.

I hope that you try this recipe for buttered vegetables. If you do, please come back and leave a comment below because I would love to know how you went.

A closeup of buttered vegetables.

Buttered Vegetables

Harriet
Buttered vegetables are a simple side dish that works well with many styles of main dishes. Serve it as part of an everyday meal, or make this quick and easy dish for special occasions like Thanksgiving or Christmas.
5 from 1 vote
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Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Australian, Western
Servings 4
Calories 299 kcal

Equipment

  • Steamer pot, or saucepan and steamer basket

Ingredients
  

  • 320 grams (11.3 ounces / 3 medium) carrots
  • 250 grams (9 ounces / medium) broccoli
  • 250 grams (9 ounces / small) cauliflower
  • 60 - 70 grams (4-5 tablespoons) of cold butter (or to taste), cut the butter into cubes.
  • Salt and pepper to taste

Instructions
 

  • Wash, peel, and cut the carrots into 1.5 cm (0.6 inches) slices or batons. Wash and cut the broccoli and cauliflower into bite-sized pieces that are about the same size.
  • Fill the pot with about 5 cm (2 inches) of water. Place
  • the steamer basket in the saucepan. Add the carrots, cover the pot with a lid, and bring
  • the water to a boil over medium heat and steam for 2 -3 minutes.
  • Add the broccoli and cauliflower and steam until
  • fork tender, about 4 - 6 minutes depending on the size of the pieces.
  • Remove the vegetables
  • from the pot, shake off any excess water if necessary, and place the vegetables
  • into a serving bowl.
  • Dot the butter over the veggies and gently toss to mix through as the butter melts. Season to taste with salt and pepper. Serve hot.

Nutrition

Serving: 1x 200 gramsCalories: 299kcalCarbohydrates: 14gProtein: 4gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gSodium: 408mgPotassium: 588mgFiber: 5gSugar: 6gVitamin A: 12584IUVitamin C: 88mgCalcium: 78mgIron: 1mg
Keyword buttered veggies
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Author image.

Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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