Brown Buttered Spring Vegetable Medley

1.In a large skillet, melt the unsalted butter over medium heat. Stir occasionally until the butter begins to foam and turn golden brown, about 5-7 minutes. Watch closely to avoid burning.

2.Add the sliced almonds to the browned butter and toast for an additional 2-3 minutes, stirring frequently until they are golden and fragrant.

3.Add the green beans, asparagus, baby carrots, and snap peas to the skillet. Stir to coat the vegetables in the brown butter and almonds.

4.Season with salt and black pepper to taste. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are tender but still vibrant and crisp.

5.Remove the skillet from heat and add the lemon zest and juice. Toss the vegetables gently to combine all the flavors.

6.Transfer the vegetable medley to a serving dish and garnish with freshly chopped parsley.