227 buttered vegetable recipes

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Buttered shredded cabbage with nutmeg, a simple three-ingredient side dish. Boiled tender, drained well, and tossed in nutmeg-spiced melted butter for a quick, classic vegetable side.

Hearty lentil and vegetable stew with potatoes, zucchini, and cumin, simmered in a Dutch oven. High-fiber, budget-friendly, and naturally filling with no cream or butter needed.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

Eggplant with tomatoes is a simple side dish of butter-browned eggplant slices topped with warm canned tomatoes and chopped chives. A quick, low-calorie vegetable dish with just five ingredients.

Chewy oat bran raisin cookies made with egg whites instead of whole eggs and vegetable oil instead of butter. A lighter oatmeal cookie with nuts and fiber.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Loaded vegetable oxtail soup with butter-browned tails, carrots, turnips or cabbage, celery, and a splash of sherry. A French-leaning broth fortified with thyme, bay, and beef stock for restaurant-style depth.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.

Flaky puff pastry pinwheels filled with sauteed mushrooms, Parmesan, and chervil. A make-ahead appetizer you can prep days in advance and bake fresh for any gathering.

German beer-braised carrots (Karotten in Bier Gedunstet) with butter, a pinch of sugar, and salt. A simple 5-ingredient side that turns humble carrots into a malty, glossy vegetable.

Fiery chickpea and butter bean pasta simmered in vegetable stock with hot chili peppers and jalapeños. A hearty, protein-packed vegan pasta that brings serious heat in just 30 minutes.

Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.