227 buttered vegetable recipes

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

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.

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.

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.

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.

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.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

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.

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.

Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.

Frozen peas in butter sauce tossed with tender zucchini strips and a pop of diced pimento. A simple, colorful vegetable side for two that's ready in under 40 minutes.