Elevate your salad game with this vibrant, flavor-packed dish! Crisp broccoli and carrots are lightly sautéed and tossed with a zesty sauce featuring Olive Amelia Sicilian Lemon Balsamic Vinegar, sweet chili, and soy—finished with a sprinkle of peanuts and sesame for irresistible crunch. Fresh, quick, and full of goodness!
Ingredients:
- 3 c. of broccoli (roughly one bunch)
- 1 c. carrots, cubed
- 1 Tbsp. of sesame oil
- 1 Tbsp. sesame seeds
- A small handful of peanuts
- 2 green onions, sliced
- 3 Tbsp. water
- Salt and pepper for taste
Sauce:
- 1 Tbsp. soy sauce
- 1 Tbsp. sweet chili sauce
- 1 Tbsp. Olive Amelia's Sicilian Lemon Balsamic Vinegar
Instructions:
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Cut broccoli into small florets, rinse, and drain. Heat a large pan over medium heat and add sesame oil, broccoli, and carrots. Sauté for about 1 minute.
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Add 3 Tbsp. of water, cover the pan, and let steam for another 4–5 minutes until the vegetables are crisp-tender.
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While the veggies cook, whisk together soy sauce, sweet chili sauce, and Sicilian Lemon Balsamic. Slice the green onions.
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Uncover the pan and add the sauce, sesame seeds, peanuts, and green onions to the broccoli and carrots. Stir gently and cook for an additional 2–3 minutes until warmed through.
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Season with salt and pepper to taste. For extra brightness, drizzle with a little more Sicilian Lemon Balsamic just before serving