Ingredients for Lemon Olive And Caper Sauce For Vegetables
- Broccoli
- 2 tablespoons butter
- Extra Virgin Olive Oil
- Garlic Clove
- Kalamata Olive
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- Ground Black Pepper
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How to Make Lemon Olive And Caper Sauce For Vegetables
- Prepare 1 pound of your favorite vegetables (broccoli, green beans, asparagus, etc.) according to your preferred method (steaming, roasting, boiling). Set aside.
- In a small saucepan over medium heat, melt 2 tablespoons of butter.
- Add 1 tablespoon of olive oil and 2 cloves of minced garlic. Cook, stirring constantly, for 1 minute until fragrant.
- Stir in 1/4 cup pitted Kalamata olives (halved), 2 tablespoons of fresh lemon juice, and 1 tablespoon of capers. Cook for 2 minutes, or until heated through.
- Pour the sauce over your prepared vegetables.
- Season generously with freshly ground black pepper to taste.
- Toss gently to coat the vegetables evenly in the sauce.
- (Optional) For a different flavor profile, substitute lime juice for lemon juice.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
6g
Carbs
2g
