Garlic Butter Spring Veggie Medley Recipe
A vibrant mix of spring vegetables sautéed in rich vegan garlic butter. Quick, easy, and tastes like you’re cheating at healthy.
Ingredients
- 1 cup sugar snap peas trimmed
- 1 cup asparagus cut into 2-inch pieces
- 1 cup zucchini sliced into half-moons
- 1/2 cup baby carrots sliced thin
- 2 tbsp vegan butter
- 4 cloves garlic minced (more if you’re warding off vampires or exes)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped (optional but makes you look extra)
Instructions
- Heat olive oil and vegan butter in a large skillet over medium heat. Let it melt into silky perfection.
- Add garlic and sauté for 1 minute. It should smell like you own an Italian villa (minus the mortgage).
- Toss in carrots first since they need a head start. Cook for 3 minutes while pretending you’re on a cooking show.
- Add asparagus, peas, and zucchini. Stir everything like you mean it, cooking for another 5–7 minutes.
- Squeeze in lemon juice, sprinkle salt and pepper, and stir to coat the veggies in buttery, garlicky magic.
- Turn off heat and garnish with parsley if you’re feeling fancy. Serve hot, warm, or straight from the pan.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Vitamin C: 40%
- Vitamin A: 35%
- Iron: 10%
- Vitamin K: 50%
- Folate: 15%
💡 Additional Notes & Tips
- Swap veggies based on whatever’s dying in your fridge—this recipe forgives you.
- Add red pepper flakes if you like a little sass in your side dish.
- For extra richness, drizzle with more olive oil before serving. You earned it.
- Pair with pasta, rice, or just eat it straight from the skillet like the queen you are.
- Leftovers? Toss them in a salad tomorrow and pretend you meal-planned.