Garlic Butter Veggie Medley with Broccoli, Carrots & Mushrooms

why make this recipe

This Garlic Butter Veggie Medley with Broccoli, Carrots & Mushrooms is quick and simple. You get bright vegetables, rich butter flavor, and a little garlic bite. It cooks fast and goes with many meals. Try it if you want a healthy side that tastes like home.

introduction

This dish uses basic ingredients you may already have. It is soft, buttery, and slightly sweet from the carrots. The garlic and thyme give a warm note. If you like similar easy pans, check this honey garlic butter shrimp for another simple idea.

how to make Garlic Butter Veggie Medley with Broccoli, Carrots & Mushrooms

Follow these simple steps to cook the medley. Use medium heat and stir so nothing burns.

Ingredients :

• 2 cups Broccoli florets
• 1 cup Carrots
• 3 cloves Garlic, minced
• 1 cup Mushrooms, sliced
• 2 tbsp fresh Parsley, chopped
• 1 tsp dried Thyme
• Salt and black pepper to taste
• 1 tbsp Olive oil
• 4 tbsp unsalted Butter

Directions :

1. In a large skillet, heat the olive oil over medium heat.
2. Add the broccoli, carrots, and mushrooms, and sauté for about 5-7 minutes until they begin to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the butter, fresh parsley, and thyme.
5. Season with salt and black pepper to taste.
6. Cook for an additional 2-3 minutes until the vegetables are tender and the butter is melted.
7. Serve warm.

For a full plate idea, this medley pairs well with roasted potatoes or meat. You can also try it next to a baked dish like baked potatoes with crispy broccoli.

how to serve Garlic Butter Veggie Medley with Broccoli, Carrots & Mushrooms

Serve warm right from the pan. Spoon over rice, quinoa, or pasta. Place beside grilled chicken, fish, or tofu. Add a lemon wedge if you want a fresh touch.

how to store Garlic Butter Veggie Medley with Broccoli, Carrots & Mushrooms

Let the vegetables cool to room temperature. Put them in an airtight container. Refrigerate up to 3–4 days. To reheat, warm in a skillet over low heat or in the microwave until hot.

tips to make Garlic Butter Veggie Medley with Broccoli, Carrots & Mushrooms

• Cut vegetables in even pieces so they cook the same.
• Use fresh garlic for best flavor.
• Do not crowd the pan; cook in batches if needed.
• Add butter at the end so it melts and coats the veg.
• Taste and adjust salt and pepper at the end.

variation (if any)

• Add a squeeze of lemon or a dash of red pepper flakes for heat.
• Swap thyme for rosemary or oregano.
• Add sliced onions or bell peppers for more color.
• Stir in a splash of soy sauce for a savory twist.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Thaw and drain excess water. Cook a little longer until tender.

Q: Can I use salted butter?
A: Yes. Reduce added salt to avoid over-salting.

Q: How long to cook for crisp-tender vegetables?
A: About 7–9 minutes total on medium heat, depending on size of pieces.

Q: Is this dish vegan if I skip butter?
A: Yes. Use olive oil or a vegan butter substitute instead of butter.

Conclusion

If you like garlic and butter with vegetables, you may also enjoy this simple fish dish: Garlic Butter Salmon and Mushrooms – Low-carb, 15-min Recipe.

Garlic Butter Veggie Medley

This Garlic Butter Veggie Medley with Broccoli, Carrots & Mushrooms is quick and simple, featuring bright vegetables with rich butter flavor and a hint of garlic. A healthy side dish that complements many meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Vegetables

• 2 cups Broccoli florets
• 1 cup Carrots Cut into even pieces
• 1 cup Mushrooms, sliced

Flavorings

• 3 cloves Garlic, minced Use fresh garlic for best flavor
• 2 tbsp fresh Parsley, chopped
• 1 tsp dried Thyme Can swap for rosemary or oregano

Fats

• 1 tbsp Olive oil For sautéing
• 4 tbsp unsalted Butter Add at the end for melting

Method

 

Cooking

1. In a large skillet, heat the olive oil over medium heat.
2. Add the broccoli, carrots, and mushrooms, and sauté for about 5-7 minutes until they begin to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the butter, fresh parsley, and thyme.
5. Season with salt and black pepper to taste.
6. Cook for an additional 2-3 minutes until the vegetables are tender and the butter is melted.
7. Serve warm.

Notes

Cut vegetables in even pieces to ensure they cook uniformly. Do not crowd the pan; cook in batches if needed. Adding butter at the end prevents overcooking and enhances flavor.