Low Carb Cold Weather Vegetable Medley Recipe

Gluten Free
Quick Easy
Sides
Vegetarian
4.5/5
(2607 reviews)
Low Carb Cold Weather Vegetable Medley
Zylo Recipes

Description

Imagine a vibrant medley of garden vegetables, each contributing its unique texture and flavor to create a harmonious side dish. Picture tender asparagus spears mingling with soft zucchini crescents and the sweet, nutty essence of butternut squash. This dish celebrates the bounty of the harvest season, bringing together a colorful array of tastes and textures that complement each other beautifully.

The vegetables are gently seasoned with aromatic herbs like thyme and rosemary, their earthy notes enhanced by a delicate hint of nutmeg. These warm spices evoke a sense of comfort and familiarity, making this medley perfect for gatherings and cozy meals alike. The subtle sweetness of the squash balances the savory herbs, creating a flavor profile that is both complex and comforting.

A generous pat of butter adds richness and depth, coating each vegetable in a luscious glaze. The butter not only enhances the natural flavors of the vegetables but also creates a delightful sheen that makes the dish visually appealing. Toasted pecans provide a satisfying crunch and a nutty counterpoint to the tender vegetables, adding another layer of texture and flavor to the overall experience.

This vegetable medley is incredibly versatile and can be adapted to suit different tastes and preferences. Feel free to adjust the seasonings to your liking, adding a pinch of red pepper flakes for a touch of heat or a squeeze of lemon juice for a burst of brightness. While the combination of asparagus, zucchini, and butternut squash is particularly delightful, you can easily substitute other seasonal vegetables based on availability and personal preference.

Consider using summer squash or yellow squash in place of zucchini during the warmer months, or experimenting with eggplant or green beans as alternatives to butternut squash. Fresh herbs can be used in place of dried herbs for a more vibrant and aromatic flavor. Whether you're preparing a simple weeknight dinner or hosting a festive gathering, this vegetable medley is sure to impress.

Its vibrant colors, enticing aroma, and delectable flavors make it a standout side dish that will complement any main course. The combination of tender vegetables, aromatic herbs, rich butter, and crunchy pecans creates a truly unforgettable culinary experience.

Preparation Time

Prep Time
5 min
Cook Time
18 min
Total Time
23 min

Nutrition Information

Per 1 serving serving
C
Calories
90 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
4 g

P
Protein
5 g

C
Fats
3 g
Saturated Fats 0 g
Unsaturated Fats 2 g

Cholestrol 0 mg
Sodium 50 mg
Potassium 300 mg
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Ingredients

    1.
    Asparagus, Raw
    Asparagus, Raw
    3-½ ounce
    2.
    Zucchini
    Zucchini
    5 ounce
    3.
    Olive Oil
    Olive Oil
    ½ tablespoon
    4.
    Salt
    Salt
    ¼ teaspoon
    5.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    6.
    Garlic
    Garlic
    1 teaspoon
    7.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    8.
    Nutmeg Ground
    Nutmeg Ground
    ⅛ tsp
    9.
    Thyme, Dried
    Thyme, Dried
    ¼ teaspoon
    10.
    Rosemary, Dried
    Rosemary, Dried
    ¼ teaspoon
    11.
    Squash Butternut Frozen Unprepared
    Squash Butternut Frozen Unprepared
    3 ounce
    12.
    Unsalted Butter
    Unsalted Butter
    ½ tablespoon
    13.
    Arugula
    Arugula
    1 ounce
    14.
    Pecans, Raw
    Pecans, Raw
    1 ounce

Instructions

    1.
    First, blanch the asparagus. Cut fresh asparagus stalks in half as you bring a pot of water to a boil. Drop the asparagus in the boiling water and cook for just 2 minutes. After 2 minutes, transfer the asparagus to an ice bath to halt the cooking.
    2.
    Chop zucchini into ¼-inch thick pieces. Combine the zucchini with the asparagus in a large mixing bowl with the olive oil, salt, pepper, garlic, onion powder, nutmeg, thyme, and rosemary. Heat a large non-stick pan or skillet to high heat and pour in the seasoned vegetables. Let the asparagus and zucchini cook undisturbed until they are charred on one side.
    3.
    Toss the asparagus and zucchini in the pan and reduce the heat to medium. Add in THAWED butternut squash to the pan. Occasionally toss while cooking until all the vegetables have darkened edges and the seasonings char to your liking. Then, reduce the heat to very low and melt the butter in the pan. Toss the ingredients until all the vegetables are coated in butter.
    4.
    Take the pan off the heat and stir the arugula into the vegetables. The heat from the pan should naturally wilt the arugula. Transfer the cooked vegetables to a serving dish. Return the hot pan to the stove over low heat. Add chopped pecans to the pan and let them cook for about 60 seconds or until you can smell they’re toasted. Sprinkle the toasted pecans over the finished dish and serve.