Derby Vegetables
Elevate your side dish game with this vibrant and flavorful recipe for Derby Vegetables, a medley of seasonal produce cooked to tender-crisp perfection! Featuring carrots, parsnips, green beans, broccoli, and zucchini, sautéed in a luscious blend of butter and olive oil, this dish is infused with the aromatic depth of garlic and shallots, and brightened by fresh thyme, parsley, and a zesty dash of lemon juice. With just 15 minutes of prep time and a quick 20-minute cook time, this colorful vegetable skillet makes the perfect accompaniment to any main course or a satisfying light meal on its own. Healthy, versatile, and packed with fresh flavors, Derby Vegetables is a must-try recipe for anyone seeking effortless, garden-inspired dining.
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Recipe Information
Ingredients
- 3 tablespoons Butter (unsalted)
- 2 tablespoons Olive oil
- 2 medium, sliced into thin rounds Carrot
- 2 medium, peeled and diced Parsnip
- 150 grams, trimmed and cut into 2-inch pieces Green beans
- 200 grams Broccoli florets
- 1 medium, sliced into half-moons Zucchini (courgette)
- 1 large, finely chopped Shallot
- 2 cloves, minced Garlic
- 1 teaspoon, chopped Fresh thyme
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon, freshly ground Black pepper
- 2 teaspoons, freshly squeezed Lemon juice
Instructions
Prepare all vegetables by washing, peeling (if necessary), and cutting them according to the listed instructions.
In a large skillet or sauté pan, melt the butter with the olive oil over medium heat.
Add the chopped shallot and sauté for 2-3 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
Add the carrots and parsnips to the skillet. Cook for 5 minutes, stirring frequently, as these denser vegetables take longer to cook.
Next, add the green beans and broccoli florets. Cook for an additional 4 minutes, stirring occasionally.
Add the zucchini to the skillet and stir well to coat all the vegetables in the butter and oil mixture. Continue to cook for 3-4 minutes until all vegetables are tender-crisp.
Season the vegetables with salt, black pepper, fresh thyme, and parsley. Stir everything together to distribute the seasoning evenly.
Finish with a drizzle of lemon juice to brighten the flavors. Stir once more and remove the skillet from heat.
Serve warm as a side dish or enjoy on its own for a light meal. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
