Garlic Butter Broccoli and Carrots |Cooking With Amanda

Garlic Butter Broccoli and Carrots Photo

As we head into the New Year, I am taking a hard look at foods I eat. I am making major changes to my diet and adding back in some healthy options that really I should have never stopped eating!

One thing in particular I am working on is to eat more vegetables. Although raw veggies are great snack options, I am really not a fan of raw veggies. I prefer cooked, soft veggies. So, I started off the New Year discovering new ways to prepare vegetables to make for a delicious snack or side dish with a meal.

Garlic Butter Broccoli and Carrots Picture

My sister runs a produce co-op locally in our area, so when she does her co-op, we usually end up with a lot of leftovers. That is wonderful for me because she loads me up with produce. To make this veggie medley, I used what I had on hand from her produce co-op.

Garlic Butter Broccoli and Carrots Image

The veggies included broccoli, carrots, and leeks, plus fresh rosemary. I simply paired it with a bit of olive oil and butter (or you can use margarine). Then, of course, a little bit of crushed garlic. I am a little bit garlic-obsessed; it's a must in sautéed veggies.

Once I had all my vegetables in a skillet, it was all about simmering. I tossed them every few minutes and let them simmer until they were nice and soft.

One bite led to another, and slowly but surely they disappeared before my eyes. I even enjoy adding a little bit of grilled chicken to them or spooning them over rice to make a full meal.

I love how garden fresh this dish is. It's also a nice change from the sweets and treats that come with the holidays.

Are you ready for a healthy side dish? Pair it with baked rosemary chicken, and it's time to eat up!

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Garlic Butter Broccoli and Carrots Recipe

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Ingredients

1 tablespoon extra virgin olive oil
1 pound baby carrots
2 cups broccoli
1 leek, sliced
1 tablespoon butter, or margarine
1 teaspoon fresh rosemary
1 clove garlic, crushed

Directions

Heat up a medium-sized cast iron skillet to medium-high heat, adding in the olive oil to coat the pan.
Add in the veggies, mixing in the butter, rosemary, and garlic.
Let the mixture simmer for 15-20 minutes or until the veggies are soft, stir the veggies throughout the cook time to avoid burning.