This comforting mixed vegetable dish transforms simple garden staples into a flavorful side dish with a rich, savory-sweet glaze. Crisp-tender carrots, celery, onions, and green peppers are simmered in a beef broth base until they release their natural sweetness. The addition of brown sugar creates a subtle caramelized note, while cornstarch thickens the cooking liquid into a glossy sauce that clings to every bite. It’s an international-style preparation that feels both rustic and refined, making it an ideal companion to roasted meats or hearty stews. Simple to prepare with pantry staples, this recipe delivers a satisfying crunch and deep umami flavor in every spoonful.
Mixed Vegetables (Our Recipe
Description
This comforting mixed vegetable dish transforms simple garden staples into a flavorful side dish with a rich, savory-sweet glaze. Crisp-tender carrots, celery, onions, and green peppers are simmered in a beef broth base until they release their natural sweetness. The addition of brown sugar creates a subtle caramelized note, while cornstarch thickens the cooking liquid into a glossy sauce that clings to every bite. It&# 226;ÂÂs an international-style preparation that feels both rustic and refined, making it an ideal companion to roasted meats or hearty stews. Simple to prepare with pantry staples, this recipe delivers a satisfying crunch and deep umami flavor in every spoonful.Ingredients
Directions
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Peel and dice the yellow onion into bite-sized pieces.
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Remove seeds and core from the green pepper, then cut into bite-sized pieces.
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Peel carrots and cut into bite-sized chunks if not already prepared.
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Trim ends off celery stalks and cut into bite-sized pieces.
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In a deep skillet or saucepan, combine the water and beef soup starter.
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Bring the liquid to a boil over medium-high heat.
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Add the prepared vegetables to the boiling liquid.
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Reduce heat to low, cover, and simmer until vegetables are tender-crisp, about 10-15 minutes.
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Stir in the brown sugar until fully dissolved.
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In a small bowl, whisk together the cornstarch and 1/4 cup of cold water until smooth.
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Slowly pour the cornstarch mixture into the skillet while stirring constantly.
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Continue to cook and stir for 1-2 minutes until the sauce thickens and becomes glossy.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 182.5kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.4g2%
- Cholesterol 5.8mg2%
- Sodium 136.2mg6%
- Total Carbohydrate 40.0g14%
- Dietary Fiber 5.9g24%
- Sugars 23.3g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish pairs excellently with roasted beef, chicken, or pork.
For a vegetarian version, substitute the beef soup starter with vegetable bouillon or broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce becomes too thick.
You can add other vegetables like peas or green beans during the last 5 minutes of simmering for extra color and nutrition.
