Green And Gold Vegetables
A vibrant medley of tender vegetables featuring sweet onions, carrots, and Brussels sprouts, lightly seasoned with salt and butter for a wholesome side dish suitable for all occasions.
Ingredients
Instructions
- In large saucepan over medium heat, in 1/2 inch boiling water, heat onions, carrots, Brussels sprouts, and 1 teaspoon salt to boiling.
- Cover and cook for about 15 minutes or until fork tender.
- Drain the vegetables, then add 1 1/2 teaspoon salt and butter.
- Toss gently to combine and serve.
Tips & Substitutions
To enhance flavor, consider adding herbs like thyme or rosemary while cooking the vegetables. If you don't have Brussels sprouts, you can substitute with broccoli or green beans. For a richer taste, try using olive oil instead of butter. Also, ensure not to overcook the vegetables; they should remain bright and vibrant for the best presentation.
Serving Suggestions
This dish pairs beautifully with roasted chicken or grilled fish, making it a versatile side for any meal. For a complete vegetarian option, serve alongside a hearty grain like quinoa or couscous. You can also sprinkle some toasted nuts on top for added crunch and flavor, or browse more vegetarian recipes to complement your meal.
Storage & Reheating
Leftover Green and Gold Vegetables can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a microwave-safe dish and heat in 30-second intervals until warmed through. Alternatively, you can sauté them in a skillet over medium heat for a few minutes to bring back their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Green And Gold Vegetables contains roughly 585 calories, with 13g protein, 104g carbohydrates, and 17g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (112% of the Daily Value), and vitamin C (98% of the Daily Value). Note that it is relatively high in sodium, at 1106mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can absolutely use fresh vegetables! If using fresh Brussels sprouts, trim and halve them, and you may need to adjust cooking time slightly to ensure everything is tender but not mushy.
Is there a way to make this dish vegan?
To make this dish vegan, simply replace the butter with a plant-based alternative, such as coconut oil or vegan butter. The flavor will still be delicious, and you won't miss the dairy.
What can I do with leftover vegetables?
Leftover Green and Gold Vegetables can be added to soups, salads, or omelets for a nutritious boost. You can also blend them into a vegetable puree to serve as a sauce over pasta or grains, reducing food waste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).