Pan-fried broccoli and carrots are a comforting, simple, and wholesome side dish. They remind one of Bonduelle’s tortino, but with the authentic taste of homemade dishes, prepared with a few ingredients and attention to cost. An easy recipe, perfect for bringing color and comfort to the table without complications.
#Broccoli SEASON – from September to May, #carrots – available all year round.
Other recipes with broccoli:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Fall, Winter, and Spring
Pan-Fried Broccoli and Carrots
- 1 leek (or half an onion – can be omitted)
- 9 oz carrots (about 3 medium carrots)
- 12 oz broccoli (net weight 11.5 oz)
- 1 tbsp extra virgin olive oil (or seed oil)
- as needed water
- as needed salt (and preferred aromatic herbs)
Tools
- Cutting Board
- Knife smooth blade
- Pan wok type
Pan-Fried Broccoli and Carrots
Clean and slice the leek (or onion) and sauté with oil and a bit of water.
Meanwhile, wash and slice the carrots into rounds, then add them to the pan.
Wash and cut the broccoli into regular pieces and add them to the rest. Salt and season with the preferred aromatic herbs.
Cook for another 10 minutes or until the desired level of doneness is reached.
STORE pan-fried broccoli and carrots
Store pan-fried broccoli and carrots in the refrigerator for up to 3 days, in an airtight container. It is also possible to freeze them, but it is less recommended: cooking might lose some texture and flavor once defrosted.
FAQ (Frequently Asked Questions)
How to keep the vegetables crunchy?
Cook on medium heat, avoiding to completely cover the pan and not overcooking.
How to season them?
Besides salt and aromatic herbs, you can add a drizzle of extra virgin olive oil raw, toasted seeds, or a bit of lemon juice before serving.
Can I use other vegetables?
Yes, zucchini or cauliflower work well, and you can adjust the cooking times.
