Garlic Butter Frozen Vegetables
Budget friendly frozen vegetables are transformed with a couple of simple, and tasty, tricks!
Servings: 6 servings
Ingredients
- 16 ounce Package frozen mixed vegetables usually peas, carrots, green beans and corn
- 1 cup Low sodium chicken broth
- 2 cloves Garlic minced (1 teaspoon)
- 2 tablespoons Butter
- 2 tablespoons Grated Parmesan cheese fresh is best but packaged will work
- 1 tablespoon Fresh minced flat-leaf parsley
Instructions
- Heat chicken broth in a medium saucepan or large skillet oven medium heat until simmering. Add vegetables and cook for 5-10 minutes, stirring often, until heated through. Drain and return vegetables to the pan.
- Add butter and garlic to the pan and cook over medium heat for several minutes, stirring often, until butter is completely melted and coats the vegetables.
- Remove from heat. Season with salt and black pepper. Stir in fresh minced parsley and sprinkle on some Parmesan cheese, if desired.
Notes
- Nutritional information is approximate and will vary based on actual ingredients used.
- Recipe will feed 4-6 people as a side dish at roughly 1/2 to 3/4 of a cup per serving.
- Feel free add other flavorings, like lemon or dill.
Nutrition
Serving: 0.5cup | Calories: 97kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 107mg | Potassium: 194mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4026IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg
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