This vegetable saute with simple cream sauce takes minutes to prepare; the fresh vegetables get a fabulous boost from an easy cream sauce.

No reason to expound eloquently on this simple vegetable medley except to say:

a) it has the serious potential to expand your side-dish collection and/or
b) would make a perfect last-minute addition to your Thanksgiving table.

Sautéed peppers, carrots, broccoli, and cauliflower in a white dish.

Taking literally minutes to prepare, the crisp, fresh vegetables get a fabulous boost from a no-fuss cream sauce.

Love this dish. Love that it makes my dinner table look that much more put together.

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Vegetable Sauté with Simple Cream Sauce

4.37 stars (19 ratings)


  • 2 tablespoons heavy cream
  • 2 tablespoons cream cheese
  • 2 tablespoons minced fresh chives, or 1/2 teaspoon dried thyme
  • 2 teaspoons lemon juice
  • teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • ½ pound broccoli, florets cut into 1-inch pieces
  • ½ pound cauliflower florets cut into 1-inch pieces
  • ½ pound carrots, peeled and sliced 1/4-inch thick
  • 1 red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips or chunks
  • ¼ cup low-sodium chicken broth
  • Salt and pepper, to taste


  • In a small bowl, combine cream, cream cheese, chives (or thyme), lemon juice, and pepper flakes. Whisk until well combined. Set aside.
  • In a large 12-inch nonstick skillet, heat the oil over medium heat until rippling and hot. Add broccoli, cauliflower, carrots, and bell pepper and cook, stirring occasionally, until the vegetables are slightly tender, 4 to 6 minutes. Stir in the broth, cover and reduce heat to medium low. Cook until the vegetables are crisp tender, about 2 minutes.
  • Remove the lid and cook until the liquid evaporates and the vegetables are tender, about 1 minute. Stir in the cream mixture. Season with salt and pepper to taste. Serve immediately.
Serving: 1 Serving, Calories: 182kcal, Carbohydrates: 15g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 108mg, Fiber: 5g, Sugar: 6g

Recipe Source: adapted from Cook’s Country Oct/Nov 2011