Remember the Chicken with Garlic Cream Sauce I wrote about last week? Well I wasn’t done there. We needed a side dish and I had the garlic out already so, we got garlic vegetables!
This is a ridiculously easy dish to make. I make variations of it all the time because it is quick, and I can add some extra flavor to appease the large child living in my home who doesn’t like to eat his veggies. That would be my husband for any of you wondering.
First, cut any veggies you have in the house. That night we had onion, green peppers and zucchini. I went for the “chunk” size. Don’t dice or mince. You could use carrots, any variety of bell pepper, potatoes, squash, or whatever else you think sounds good. Spread your cut vegetables onto a pan.
In an incredibly small pot, I melted a stick of butter. You could use more or less if you like. I added 2 cloves of minced garlic and seasoned with salt and pepper.
Once it is all mixed together, pour the mixture over the vegetables. I tossed everything just to make sure the butter sauce was distributed evenly. If you don’t want to melt the butter on the stove, you can get the same effect in the microwave.
You can see I used quite a bit of pepper.
Bake at 350 degrees for a few minutes. Watch the vegetables and pull out when they are done to your liking. You have options here. You can leave them in just long enough for them to warm, all the way to the point where your onions are starting to crisp.
Remove pan from oven, and serve. Our breath stunk for days after that meal but it was so worth it!
Some variations. Sometimes I just drizzle with oil and season with salt and pepper instead of melting butter. Sometimes, I spray the pan with Pam and just sprinkle seasonings over the veggies and don’t even bother drizzling oil. Sometimes I use red pepper or Italian seasoning instead of garlic. I think you get the point. This is easy and can really be altered to your liking.
A Recipe For Living 
This is a great side dish we do all the time at our house. Another great variation which makes clean up a bit easier if you’re grilling is to just put them on foil and cook them on the grill. i usually use olive oil, but I might try butter next time! Mmmm….butter…..
I use oil a lot too but I LOVE the taste of butter. Generally I line my pan with foil to help a little with clean up. And I have done the grilled method before too – like an earlier post by Paige for potatoes…. https://arecipeforliving.wordpress.com/2010/02/22/potato-packets/
Ooooh we have this for dinner all the time.. my fallback veggie! Well, minus the stick of butter. I drizzle EVOO just enough for the seasonings to stick to the vegetables. My favorite combo is a squash medley and some sort of onion. Vegetable Magic is an AWESOME super fast way to season… although last night we stuck with the simple salt and pepper. I like to roast them on a pan, or sometimes in a casserole dish depending on how much room I have in the oven. Good post!!