Ingredients
- 6 cups assorted cut-up fresh vegetables* - 2 cups chicken broth - 2 Tbsp. I Can't Believe It's Not Butter!® Spread - 1 Tbsp. cornstarch - 1/2 tsp. salt - 1/8 tsp. pepper - 2 Tbsp. lemon juice - 3/4 cup Parmesan Crumb Topping** |
Instructions
Preheat oven to 350°.
Steam vegetables in medium saucepan in broth just until tender; drain, reserving broth. Turn vegetables into 1-1/2-quart baking dish; set aside.
Blend I Can't Believe It's Not Butter!® Spread with cornstarch. Stir into reserved broth with salt and pepper. Bring to a boil over high heat and boil 1 minute. Stir in lemon juice. Pour over vegetables and sprinkle with Parmesan Crumb Topping.
Bake 20 minutes or until topping is golden.
*Use any combination of the following: cauliflower, broccoli and carrots.
**Parmesan Crumb Topping: In small bowl, combine 1/2 cup fresh bread crumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped parsley (optional) and 2 tablespoons I Can't Believe It's Not Butter! Spread, melted.