Butter Sautéed Broccoli & Carrots

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.

Butter Sauteed Broccoli and Carrots

Butter Sautéed Broccoli and Carrots

Ingredients

1 Head of broccoli, cut into small florets
5 Medium sized carrots, peeled, cut in half and then quartered
3 Tablespoon butter
Salt and pepper to taste
1/4 Cup/60 ml water

Method

Blanche the broccoli and set aside.

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 a further few minutes.  Add the water, reduce heat to low and cover.  Leave the vegetables to cook through and soften.  This will take a further 8 minutes or so. Remove cover, give a quick stir and make sure all the liquid had evaporated.  Season with salt & pepper and serve.

Click the downloadable link below to print recipe!

butter_sauteed_broccoli_and_carrots.pdf
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