Fresh Spring Vegetable Medley with Herb Butter
A quick and easy side dish featuring fresh spring vegetables sautéed in a flavorful herb butter blend, perfect for busy weeknights or spring gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- Fresh asparagus, trimmed and cut into 2-inch pieces
- Baby carrots, peeled and halved lengthwise
- Sugar snap peas, trimmed
- Fresh green beans, trimmed and halved
- 4 tablespoons (56g) unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- Zest of one medium lemon
- 2 cloves garlic, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional, for cooking)
Instructions
- Prepare the herb butter: In a mixing bowl, combine softened unsalted butter with chopped parsley, thyme leaves, lemon zest, and minced garlic. Mix until well blended and set aside.
- Trim and cut vegetables: Rinse all vegetables under cold water. Trim asparagus and cut into 2-inch pieces. Peel and halve baby carrots lengthwise. Trim sugar snap peas and green beans, cutting the beans in half.
- Cook vegetables: Heat a large skillet over medium heat. Add olive oil or a small knob of butter if desired. Add carrots and green beans first and sauté for about 4 minutes, stirring frequently. Then add asparagus and sugar snap peas and cook for another 3-4 minutes until vegetables are tender-crisp.
- Add herb butter: Reduce heat to low and add the prepared herb butter to the skillet. Stir gently to coat the vegetables evenly. Season with sea salt and freshly ground black pepper to taste. Add a splash of water or vegetable broth if the pan looks dry.
- Final touches and serve: Taste and adjust seasoning if needed. Transfer the vegetable medley to a serving dish, garnish with fresh parsley leaves if desired, and serve immediately.
Notes
Avoid covering the pan while cooking to prevent soggy vegetables. Stir gently to prevent sticking or burning. For crunch, add toasted slivered almonds or pine nuts as a finishing touch. Use unsalted butter to control salt levels. Fresh herbs are preferred but dried herbs can be substituted if needed. For vegan version, replace butter with plant-based margarine or olive oil.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
Keywords: spring vegetables, herb butter, quick side dish, healthy recipe, easy vegetable medley, fresh asparagus, baby carrots, sugar snap peas, green beans