Easy Sautéed Vegetables Recipe

Name: Easy Sautéed Vegetables Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 Servings
Ingredients: 1 1/2 Tbsp avocado oil; ½ small red onion; 4 large carrots; 2 medium-sized zucchini squash; 1 bunch broccolini; ½ bunch asparagus; 1 to 2 cups red cabbage; ½ tsp sea salt

User Reviews

4.8

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 Servings
Calories
84 kcal
Course
Main Course
Cuisine
American

Easy Sautéed Vegetables Recipe

Tyler Espinosa

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An easy recipe for sautéed vegetables to liven up any nutritious meal. Pick your favorite vegetable combo!

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Ingredients

Servings

1 1/2 Tbsp avocado oil
½ small red onion sliced
4 large carrots chopped
2 medium-sized zucchini squash chopped
1 bunch broccolini chopped (or 1 large crown broccoli)
½ bunch asparagus trimmed and chopped
1 to 2 cups red cabbage thinly sliced
½ tsp sea salt to taste

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Instructions

Add the avocado oil to a large (10 to 12 inch) cast iron skillet and heat to medium-high. Allow the skillet to warm up completely before adding the hearty vegetables (if you’re following this exact recipe, that’s the carrots and the onion). Stir well until coated with oil, then cover the skillet and allow them to cook for a few minutes, until they begin to soften up.
Add the less hearty vegetables (zucchini, broccoli, cabbage, asparagus) and stir well. Season the vegetables with sea salt and cover the skillet.
Cook, stirring occasionally, until much liquid has seeped out of the vegetables and they have reached your desired level of done-ness, about 10 to 20 minutes total.
If it appears at any point as though the vegetables are in a puddle of liquid, remove the lid and allow some liquid to burn off before covering again.
If using cast iron, use a metal spatula to get underneath the vegetables so that they don’t break apart and also preserve the golden-brown sear they’ll eventually get.
Allow the vegetables to sit for 2 minutes between stirring/flipping them to ensure they cook evenly.
If at any point the vegetables become too dark or begin to burn, stir very well and lower the heat to medium for the remainder of the cooking process.