This mixed green vegetables recipe is a fresh and healthy vegetable side dish made with tenderstem broccoli, green beans, sugar snap peas, garden peas and edamame beans. Tossed in a lemon and herb butter and finished with toasted flaked almonds, it's packed with colour, flavour and the right amount of crunch.
The combination of fresh lemon, parsley, mint, garlic and butter brings out the natural sweetness of the vegetables, creating an easy side dish that's perfect for both everyday meals and special occassions.
Serve this green vegetable medley with your Sunday roast, any grilled fish or seafood, or your favourite vegetarian main for a vibrant and nutritious addition to any menu.
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Why you'll love this recipe
- With a few simple ingredients, like lemon, fresh herbs, garlic and butter, you can transform these green vegetables into something special.
- A super quick cook that can be prepared and on the table in around 15 minutes.
- Containing no gluten this recipe is suitable for coeliacs and gluten free diners.
- With a few simple swaps this recipe is suitable for dairy free and vegan diners too.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Green vegetables - I used a combination of tender stem broccoli, green beans and sugar snap peas. I also used frozen garden peas and frozen edamame beans, which I always have in my freezer. You can swap the frozen peas and beans for fresh.
- Lemon - for the best flavour use a little finely grated lemon zest, along with the freshly squeezed juice.
- Fresh herbs - you can use any combination of freshly shredded herbs, I opted for parsley and mint.
- Garlic - I add some crushed garlic to the vegetables for flavour.
- Butter - use either salted or unsalted butter, whichever you have. If using salted butter, cut back a little on the salt when seasoning the vegetables.
- Seasoning - I keep the seasoning simple with some sea salt and freshly ground black pepper.
- Almonds - I like to scatter over some freshly toasted flaked almonds just before serving to add both flavour and crunch.
How to cook mixed green vegetables
- Place a large saucepan of salted water over a medium-high heat and bring to the boil.
- Add the broccoli, green beans and sugar snap peas and cook for 3-4 minutes.
- Meanwhile, place the flaked almonds into a dry frying pan and toast gently over medium heat. When lightly coloured, remove from pan and set aside.
- Add the garden peas and edamame beans and cook for 2 minutes.
- Drain the vegetables using a sieve and steam dry for a minute. Place back into the saucepan, along with the lemon zest and juice, fresh herbs, garlic and butter. Season to taste with salt and black pepper.
- Stir through to combine, scatter over the toasted flaked almonds, and serve immediately.
Recipe variations
- Leafy Greens - add a handful of leafy greens like spinach, kale, or Swiss chard for the final minute of cooking
- Vegetables - regular broccoli, asparagus, Brussels sprouts, mange tout, broad beans, courgette (zucchini)
- Herbs - use any variety of fresh herbs, try basil, chives, savoury, lovage, tarragon
- Acid - I balance the flavours with lemon zest and juice which adds some acidity. You could also use balsamic vinegar, which has that sweet/sour flavour.
Serving suggestions
This versatile side dish uses the most simple of flavours, which means you can serve it alongside a variety of main dishes. Serve it alongside my Oven Baked Salmon with Parma Ham and Thyme, Italian Style Chicken with Ham & Parmesan, Cannellini Bean Stew with Chicken, or Roast Pork Tenderloin wrapped in Bacon.
Useful hints and tips
- For dairy free and vegan diners swap the butter for a dairy free alternative, or use extra virgin olive oil.
- Allergy advice: gluten free, egg free, soya free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
This is not a great make ahead dish as the vegetables will overcook if reheated. Instead prepare it fresh and serve is as soon as it has come out of the pan.
You can store leftovers and warm them up later, either in a pan or in your microwave. However, note that they won't be as crunchy as they are straight from the pan.
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Additional recipe suggestions
If you like this recipe then try some of these tasty veggie sides:
- Charred Cabbage with Garlic & Herb Butter
- Buttered Spring Greens
- Honey Roast Carrots with Cumin
- Honey Roasted Carrots & Parsnips
- Easy Oven Roasted Asparagus
Mixed Green Vegetables with Lemon & Herb Butter Recipe
Equipment
- chopping board
- Kitchen knife
- Large saucepan
- sieve
- fine grater
Ingredients
- 60 g tender stem broccoli (approx 12 stems, cut into 8cm/3" stems)
- 60 g green beans (trimmed)
- 60 g sugar snap peas (trimmed)
- 60 g garden peas (frozen or fresh)
- 60 g edamame beans (frozen or fresh)
- ½ lemon (1 teaspoon of finely grated zest, plus juice)
- 1 tablespoon flaked almonds (lightly toasted)
- 2 sprigs parsley (leaves removed and finely shredded)
- 2 sprigs mint (leaves removed and finely shredded)
- 2 cloves garlic (crushed)
- 50 g butter
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Place a large saucepan of water over a medium-high heat and bring to the boil.
- Add the broccoli, green beans and sugar snap peas and cook for 3-4 minutes.
- Meanwhile, place the flaked almonds into a dry frying pan and toast gently over medium heat. When lightly coloured, remove from pan and set aside.
- Add the garden peas and edamame beans and cook for 2 minutes.
- Drain the vegetables using a sieve and steam dry for a minute. Place back into the saucepan, along with the lemon zest and juice, fresh herbs, garlic and butter. Season to taste with salt and black pepper.
- Stir through to combine, scatter over the toasted flaked almonds, and serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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