In a large skillet, combine 15 ounces of frozen mixed vegetables with 2/3 cup of vegetable broth over medium heat. Bring to a low boil, then reduce the heat slightly and simmer for 5-10 minutes, stirring frequently until heated through and bright in color.

Once cooked, drain the vegetables using a fine mesh sieve to remove excess liquid. Let them sit in the sieve for a minute while you prepare the garlic butter.

Return the skillet to medium heat and add 1/4 cup unsalted butter. Allow it to melt completely, then add 1 1/2 teaspoons of minced garlic and sauté for about 1 minute until fragrant.

Add the drained mixed vegetables back into the skillet with the garlic butter and gently stir to coat evenly. Sauté for another 2-3 minutes until heated through.

Season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper, adjusting to taste. Transfer to a serving dish and garnish with freshly chopped parsley.