Somethings are best kept simple, plain, minimal and easy. Natural beauty is most beautiful they say. And that’s true for our vegetables too. If they have a great natural flavors that can be enhanced with basic cooking, why should they always need a make-up of spices and seasonings? On the other hand, the culinary rule usually is that if you’ve got a spicy something, you pair it with a non-spicy, basic accompaniment, to make it more appetizing. So, I have this super simple and easy pan roasted veggie recipe that you can do and side with absolutely anything that you make for dinner.
- 1/2 of a medium Onion
- 4 – 6 Baby Carrots
- 6 French or String Beans
- 4 -6 small florets of Broccoli
- Light Olive Oil for greasing the frying pan
- Salt and Pepper seasoning (*Optional)
- Peel, wash and slice the half onion length-wise
- Wash and trim the beans. Use them as is or cut them into halves
- Wash the baby carrots and slice them into halves length-wise
- Wash the broccoli florets
- Lightly grease a frying pan using the light olive oil
- Transfer the vegetables to the frying pan and place it over stove-top on high heat.
- Fry and sear the veggies over high heat with constant stirring, for a couple minutes. Stirring prevents the veggies from charring/burning. Try using the vent/exhaust fan to do away with the smoke, if you see some.
- Continue stirring and cooking the veggies on high heat, until the time you see that the veggies are done nicely and have taken on slight “roasting signs/colors”. We DO NOT cook the veggies completely or make them soft. We cook them only a little bit and retain some of their crunch.
- Adjust salt and pepper seasoning if you prefer. I love it as is and generally don’t use salt/pepper in this preparation. Enjoy the pan-roasted veggies with anything you love or just as is!