Why not make these quick and easy Butter Sauteed Broccoli & Carrots for your next weeknight side dish. Easy to make, nutritious and tasty!
If you do any reading through the recipes here, you will notice I use olive oil more than anything else in cooking. I just love the flavour it gives pretty much everything. However, the second runner up is butter!
Sometimes I like to use butter because it is equally as delicious and gives food a great flavour. That being the case with this very simple broccoli and carrot dish. Butter makes it better! Today it was a side dish to roasted chicken and it went very well together.
The Ingredients the Broccoli & Carrots
What you see is what you get. Super easy, just broccoli, carrots, butter, salt and pepper. Doesn’t get a whole lot easier!
Prepare the Vegetables
Cut the Broccoli into small florets. Peel and cut the carrots into sticks about 1/4 inch in thickness.
Cook The Vegetables
In a skillet set over medium high heat, melt the butter. Add the carrots and broccoli and toss really well to completely coat in the butter.
Cook for about 5 minutes. Reduce heat to medium and continue to cook, tossing the pan occasionally. This will take about 6 – 8 more minutes. Season with salt and pepper and remove from heat.
As easy as that, they are ready to serve!
This is an honest to goodness great side dish for those nights when you are just looking for something quick and easy. Goes great with just about anything from a roasted chicken to grilled fish. Easy to prepare, quick to cook nutritious and budget friendly. And it wouldn’t go astray alongside my Roasted Turkey with Dried Cranberry Stuffing or the Turkey & Mushrooms in a Creamy White Wine Sauce It ticks all the boxes.
Happy cooking friends and I’ll see you all real soon.
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Butter Sautéed Broccoli & Carrots
Ingredients
- 1 head broccoli cut into small florets
- 5 medium carrots peeled, cut in half and then quartered
- 3 Tablespoon butter
- Salt and pepper to taste
Instructions
- Melt the butter in a large skillet set over medium-high heat. Toss in the vegetables and coat completely with the butter.
- Continue to toss the vegetables until they are all coated well and continue to cook for 5 more minutes over high heat. Reduce heat to medium low and let cook a further 6 – 8 minutes until tender but al dente. Season with salt & pepper and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for stopping by and hope to see you soon!
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