1. Asparagus with Toasted Nuts and Citrus Zest:
Top hot cooked asparagus spears with slivered almonds or pine nuts that have been toasted in melted butter on top of the stove. Sprinkle with grated lemon or orange peel.
2. Broccoli Italian Style:
Toss hot cooked broccoli florets with warm zesty Italian dressing; sprinkle with grated Parmesan cheese or shredded Cheddar cheese.
3. Broccoli with Garlic-and-Herb Cream Sauce:
Heat garlic-and-herb spreadable cheese in small saucepan over low heat, stirring frequently, until smooth and creamy, adding milk or cream if needed. Spoon over hot cooked broccoli.
4. Cauliflower and Roasted Peppers:
Toss hot cooked cauliflower florets with sliced roasted red bell peppers; sprinkle with dried basil and garlic powder.
5. Grape Tomato Sauté:
Sauté whole grape tomatoes, jarred chopped garlic and Italian seasoning in olive oil just until tomatoes are hot. Season with salt and pepper to taste.
6. Green Beans with Shaved Asiago:
Drizzle hot cooked green beans with olive oil. Then, holding your vegetable peeler over the beans, shave slices of Asiago or Parmesan cheese on top.
7. Herbed Green Beans:
Toss hot cooked green beans with salt-free garlic-pepper seasoning, chopped fresh basil and chopped fresh parsley.
8. Maple-Glazed Carrots:
Mix together equal amounts of maple syrup and melted butter; toss with hot cooked, well-drained baby-cut carrots.
9. Sugar Snap Peas with Honey Butter:
Mix together equal amounts of honey and melted butter; toss with hot cooked, well-drained sugar snap peas. Sprinkle with honey-roasted peanuts.