Sneaky Veggie Side

This is a magical side dish. It just so happens to be crazy delicious and it also happens to entice my kids to try vegetables that they would otherwise turn their noses up at (like mushrooms!)

I make this with all manner of vegetables but it works particularly well with crispy greens like sugar snap peas, snow peas and beans.

There’s something about butter coated veggies – am I right?

Print Recipe

Sneaky Veggie Side

Servings

Ingredients

• 1 tbls butter
• 1 clove garlic diced finely or crushed
• 4 handfuls of vegetables choose your own adventure - sugar snap peas, snow peas, green beans, zucchini slices, mushrooms, broccoli
• 1 handful grated parmesan
• zest of half a lemon

Servings Ingredients 1 tbls butter 1 clove garlic diced finely or crushed 4 handfuls of vegetables choose your own adventure - sugar snap peas, snow peas, green beans, zucchini slices, mushrooms, broccoli 1 handful grated parmesan zest of half a lemon

Instructions

1. Warm pan over medium heat on your stove
2. Add butter and garlic
3. When melted and cooking (but not burnt - don't burn the garlic!) add the vegetables
4. Stir the vegetables every few minutes
5. Remove from pan once cooked to your liking (I enjoy when the veggies are still crisp) and place in a serving bowl
6. Add the parmesan, lemon zest and salt and mix through and serve!

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