Pan Roasted Veggies -- a side that's great with any Entrée

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.

INGREDIENTS⇒

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)

METHOD⇒

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!