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Butter-and-Soy-Glazed Vegetables
The richness of the butter plus the umami from the soy sauce makes vegetables taste full and satisfying without eclipsing their flavors or weighing them down. And the combination, along with a little sliced fresh ginger, is a fantastic pairing for just about any type of vegetables, so this is a great way to use up small amounts of produce hanging out in the crisper drawer. Serve with steamed rice.
4
Servings
Tip
Don’t cut the broccoli or cauliflower, if using, into large florets. Rather, thinly slice the florets so they cook in the same time as the other veggies.
20 minutes
Ingredients
-
5
tablespoons salted butter, cut into several pieces
-
3
medium shallots, halved and thinly sliced
Directions
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01In a 12-inch skillet over medium-high, melt the butter. Add the shallots and ginger, then cook, stirring, until the shallots have softened, about 1 minute. Add the vegetables and cook, stirring occasionally, until just beginning to soften, 3 to 5 minutes.
Reviews
August 4, 2022
Make this once a week Mom!
Easy quick versatile delicious kid friendly
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