Garlic Lemon Pepper and Almond Sauce for Vegetables

I purchase a great deal of frozen vegetables and some steam-able bags of vegetables that you pop in the microwave.  I like my vegetables usually with just a touch of butter, but sometimes we like to try something else that is how this sauce was created.   It is great on broccoli, Brussels sprouts, cauliflower, carrots, and veggie mixes.

½ stick of butter

1 Tablespoon minced garlic

1 quick squeeze of juice from half a lemon (probably ½ Tablespoon) I have never used bottled lemon juice, so I don’t know if this would work well.

½ teaspoon of pepper

1 Tablespoon of salad toppers honey roasted almonds

You want to either steam your vegetables or cook according to the frozen product directions.  When I am doing this, I reduce the cook time by 1-2 minutes because I like my vegetable to have a bit of crispiness. While the vegetables are cooking, in a skillet, melt the butter and add minced garlic.  Sauté for 1-2 minutes.  If your garlic is absorbing too much of the butter, add more.  You want to be able to coat the vegetables in the sauce. Next, add the lemon juice and pepper.  Drain your vegetables and add them to the skillet and toss to coat.  Sprinkle with roasted almonds and continue to cook another minute.