Try these quick and easy Butter Sautéed Broccoli & Carrots for your next weeknight side—simple, nutritious and full of flavor.
I use olive oil in many recipes for its bright flavor, but butter is a close second. There are times when butter simply elevates a dish, adding richness and a comforting finish. That’s exactly the case with this easy broccoli and carrot side—better with butter and fast to prepare.
This batch was served with roasted chicken and complemented it beautifully. The method is straightforward and highlights the natural sweetness of the carrots and the grassy brightness of the broccoli.
The Ingredients — Broccoli & Carrots
This recipe keeps things minimal: broccoli, carrots, butter, salt and pepper. No fuss, just good vegetables cooked simply to retain texture and flavor.
Prepare the Vegetables
Trim the broccoli into small, bite-sized florets so they cook evenly. Peel the carrots and slice them into sticks roughly 1/4 inch thick (or cut in half and quarter lengthwise for even pieces).
Cook the Vegetables
Heat a large skillet over medium-high heat and melt the butter. Add the carrots and broccoli, then toss until every piece is coated in butter.
Cook on higher heat for about 5 minutes to get a little color, then reduce to medium and continue cooking, tossing occasionally, for another 6–8 minutes until the vegetables are tender but still slightly crisp. Season with salt and pepper, remove from the heat and serve.
That’s it—fast, tasty and ready in under 30 minutes.
This is a dependable side dish for busy weeknights or any meal that needs a simple vegetable accompaniment. It pairs well with roasted poultry, grilled fish or a variety of mains. Nutritious, budget-friendly and quick to prepare—an easy way to add color and nutrients to the plate.
Happy cooking—enjoy!
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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
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Melt the butter in a large skillet over medium-high heat. Add the prepared broccoli and carrots, tossing to coat them evenly in butter.
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Cook, tossing occasionally, for about 5 minutes on higher heat to get a light sear. Lower the heat to medium and cook another 6–8 minutes until the vegetables are tender but still have a bit of bite. Season with salt and pepper and serve.
*Note: appliance temperatures vary; prep and cook times are estimates.
Calories from Fat 81
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