Mixed Glazed Green Vegetables
Butter and garlic adds tons of flavor to this healthful side dish, which is a good source of fiber, vitamin C and potassium.
Serve this as a side next to glazed salmon and brown rice.
Rinse asparagus, snap off woody ends and cut diagonally into large pieces. Rinse and trim broccoli and divide into florets. Rinse snow peas, trim ends and cut diagonally into pieces.
Rinse beans. Bring salted water to a boil and blanch vegetables until al dente, about 5 minutes. Drain, rinse with cold water and drain again.
Heat butter in a pan. Peel garlic and cook briefly until fragrant. Add vegetables and swirl in butter for a few minutes until glazed. Remove garlic before serving and season with salt and pepper.