recipes
Vegetable Medley with Honey Mustard Sauce
A medley of bell pepper, onion, carrots, broccoli and corn in a zesty honey mustard sauce
- Servings
- cook method
- prep
- cook
- ready
- 8
- Saute
- 20 minutes
- 10 - 20 minutes
- Less than 45 minutes
Ingredients
- 1/2 cup (1 stick) butter, divided
- 3/4 cup chopped red bell pepper
- 1/3 cup sliced green onions
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups baby carrots
- 4 cups fresh broccoli florets
- 3 cups frozen whole kernel corn
- 2 tablespoons zesty honey mustard
- 2 teaspoons water
- Directions
-
Melt 2 tablespoons of the butter in medium skillet over medium heat. Add bell pepper and green onions; cook and stir 2 minutes, or until vegetables are crisp-tender. Stir in salt and pepper; set aside.
Place carrots in large saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat to medium-low; cover and cook 3 minutes. Add broccoli and corn. Return to a boil. Cook 4 minutes, or until vegetables are tender. Drain. Return cooked vegetables to saucepan; add bell peppers and onions.
Melt remaining 6 tablespoons butter in medium skillet over medium heat. Continue cooking carefully until lightly browned, stirring frequently. Remove from heat; set aside. Stir together mustard and water in small bowl until well blended.
Drizzle mustard mixture and browned butter over vegetables; toss lightly. Place in serving dish. Serve immediately.
