Skillet-Roasted Veggies

Puneeta's secrets to cooking veggies:

• Keep the heat high

• Lightly char the veggies

• Make sure to use some fat

• Don't forget to season them

• Finish with a small splash of water

Why Skillet-Roasted Vegetables?

This cooking method is hands down one of the best ways to enjoy your vegetables regularly. With just a few basic ingredients and no special tools required, you can create a dish that highlights the natural flavors of broccoli, cauliflower, broccolini, and even Brussels sprouts. 

INGREDIENTS

½ small head broccoli, with leaves and stems and all
½ small head cauliflower florets, with leaves and stems and all
1 cup broccolini florets, leave the stems on
2 Tbsp ghee
½ tsp cumin seeds
3 cloves garlic, thinly sliced
1/3 tsp salt (approx.)
⅓ tsp black pepper
Squeeze of lemon juice
½ tsp chili flakes or paprika (optional)
2 Tbsp sesame seeds (optional)

RECIPE

1. Rinse the broccoli and cauliflower. Cut into florets, keep the leaves and rinse again, and slice the stems into coins.
2. Heat the ghee in a medium-hot skillet. Add the cumin seeds and garlic to the pan and sauté for 2 minutes. Turn the heat to high, add the sliced stems, and toss for 1 minute. Move quickly because the pan is hot. The florets go next, along with the leaves. Toss lightly for a few minutes, until the florets get a light char. Add the salt, pepper, and lemon juice.
3. Here’s the secret: Turn the heat to medium and add 1–2 Tbsp water. Cover the pan for 1 minute, no more. Remove the lid and toss everything together until the stems are cooked through. That’s it.
4. When I have company coming, I add ½ tsp chili flakes to the ghee in the beginning and the sesame seeds at the end.