It’s fast, colorful, and deeply satisfying, with crisp-tender vegetables coated in a rich, fragrant garlic-butter sauce.
The broccoli stays bright and slightly crunchy, the carrots add natural sweetness, and the mushrooms soak up all that savory flavor like little sponges of deliciousness.
It’s simple enough to make any day of the week, but flavorful enough to feel like something you’d order at a restaurant.
The best part is how flexible it is. Serve it as a side with chicken, steak, salmon, or tofu,
or turn it into a full meal by adding cooked rice, noodles, or a protein right in the pan.
You can keep it purely buttery-garlic, or add a splash of soy sauce and lemon for a bright, savory finish.
Either way, you get a dish that’s quick, comforting, and packed with vegetables—without tasting “plain.”
Ingredients:
Serves: 3–4 as a side, 2 as a main
Vegetables:
- 3 cups broccoli florets (about 1 large head)
- 2 medium carrots, thinly sliced (coins) or cut into matchsticks
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 2–3 tbsp water (for quick steam)
Garlic butter sauce:
- 3 tbsp unsalted butter
- 1 tbsp olive oil (helps prevent butter from burning)
- 4–5 cloves garlic, minced
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- Pinch of red pepper flakes (optional)
Optional finishing boosts (highly recommended):
- 1–2 tbsp soy sauce (or tamari)
- 1 tbsp lemon juice (or 1 tsp rice vinegar)
- 1 tsp sesame oil (for a stir-fry vibe)
- 1 tbsp chopped parsley or green onions
- 1 tbsp toasted sesame seeds
