This recipe for Sautéed Broccoli with Carrots and Pecans is a good way to jazz up boring old broccoli!

It’s always kind of exhausting to try and figure out good side dishes to serve with dinner. This is a great side dish recipe to utilize broccoli and carrots. The added pecans and juices really makes this sautéed broccoli dish much more interesting. Serve it with your weeknight dinner, or it can be served as a holiday side dish too.

Ingredients needed:

• salted butter
• carrots
• broccoli florets
• apple juice
• lemon juice
• minced chives
• chopped pecans
• salt

How to make Sautéed Broccoli with Carrots and Pecans:

The full, printable recipe is at the end of this post.

Heat butter in a skillet. Then add sliced carrots and sauté until the carrots are crisp-tender and begin to turn golden. Add the broccoli, and continue cooking for 4 to 5 minutes. Add a little of the apple juice if the skillet seems too dry.

Then stir in the rest of the apple juice, lemon juice, chives and pecans. Cook for about one additional minute, and then remove from heat and serve. The veggies should all be crisp-tender, and the liquid added should be mostly absorbed. 

The apple juice in this recipe gives the veggies an ever-so-slightly sweet flavor, which is wonderful. The pecans add crunch and flavor. Enjoy!

Here are a few more broccoli recipes you might like to try:

• Broccoli with Cheddar Cheese Sauce
• Broccoli with Hot Bacon Dressing
• Roasted Broccoli
• Broccoli Gratin
• Broccoli with Toasted Garlic Crumbs

Print

Sautéed Broccoli with Carrots and Pecans

A great, non-boring way to eat broccoli and carrots!

Course Side Dish

Cuisine American

Keyword broccoli, carrots, pecans

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Servings 8 servings

Calories 141kcal

Author RecipeGirl.com

Ingredients

• 2½ tablespoons salted butter
• 2 pounds carrots, peeled and thinly sliced
• 3 cups broccoli florets
• ¼ cup apple juice
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons minced chives
• ½ cup chopped pecans
• dash of salt

Instructions

• In a large skillet, melt the butter over medium heat. Add the carrots and sauté, stirring frequently until crisp-tender and beginning to turn golden (8 to 10 minutes). 
• Add the broccoli and continue cooking for another 4 to 5 minutes. If the skillet begins to dry up, add some of the apple juice while sautéing. When the vegetables are crisp-tender, add the remaining apple juice and sauté, stirring, until it is absorbed. Stir in the lemon juice, chives and pecans. Cook for an additional minute, then transfer to a serving dish and serve immediately.

Notes

• If preparing this recipe as GLUTEN-FREE, just be sure to use a brand of apple juice that is known to be GF.

Nutrition

Serving: 1serving | Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 121mg | Potassium: 513mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19319IU | Vitamin C: 39mg | Calcium: 61mg | Iron: 1mg

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