We get tired of eating plain vegetables, how can we jazz things up but still make it fast?

Asked 10/10/2012 by Kitchen Insider

  • Green Veggies with Shaved Asiago: Drizzle hot cooked asparagus, broccoli or green beans with extra-virgin olive oil; top with shaved or shredded Asiago or Parmesan cheese.
  • Green Veggies with Toasted Nuts and Citrus Zest: Drizzle hot cooked asparagus, broccoli or green beans with slivered almonds or pine nuts that have been toasted in melted butter on top of the stove. Sprinkle with grated lemon or orange peel.
  • Sugar Snap Peas with Honey Butter: Mix together equal amounts of honey and melted butter; toss with hot cooked, well-drained sugar snap peas. Sprinkle with honey-roasted peanuts.
  • Maple-Glazed Carrots: Mix together equal amounts of maple syrup and melted butter; toss with hot cooked, well-drained baby carrots.
  • Ranch Veggies: Drizzle hot cooked veggies with ranch dressing.

Answered 10/10/2012 by Kitchen Expert

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