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Pan-Roasted Brussels Sprouts or Cauliflower or Carrots

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May 5, 2015

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

  • 1–2 Tbsp. (15–30 mL) canola oil
  • 1–2 cups (250–500 mL) trimmed Brussels sprouts or cauliflower or carrots
  • salt and ground black pepper to taste

Directions

  1. Heat canola oil in a 10–12″ (25–30 cm) skillet over medium heat until the oil shimmers. Add vegetables to the skillet and cook without stirring until the undersides turn golden brown, 5–7 minutes.
  2. Stir to turn vegetables over, and cook other sides until golden brown, another 5 to 7 minutes.
  3. Season with salt and black pepper.

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