📖 Instructions

1. Get your ingredients prepped: Wash and chop all the vegetables. Make sure the pieces are roughly the same size for even cooking. Mince the garlic and chop the fresh sage leaves.
2. Melt the butter in a large skillet over medium heat. Once melted, continue cooking until the butter starts to brown slightly and smells nutty. This will take about 3-5 minutes. Be careful not to burn it!
3. Add the minced garlic and chopped sage leaves to the browned butter. Saute for about 30 seconds, until fragrant. This step is crucial for infusing the butter with those lovely flavors.
4. Add the carrots and bell peppers to the skillet. Saute for about 5 minutes, stirring frequently, until they begin to soften slightly.
5. Add the zucchini and yellow squash to the skillet. Continue to saute for another 5-7 minutes, stirring occasionally, until all the vegetables are tender-crisp.
6. Season the vegetables with salt and freshly ground black pepper to taste. Don't be shy with the seasoning – it really brings out the flavors.
7. Stir in the grated Parmesan cheese (if using) and mix well until everything is evenly coated. The cheese adds a lovely savory note to the dish.
8. Taste and adjust seasoning as needed. You might want to add a squeeze of fresh lemon juice for brightness or a pinch of red pepper flakes for a little heat.
9. Serve the sage-butter vegetables immediately as a side dish. They pair perfectly with grilled chicken, fish, or even pasta. Enjoy every bite!