- 4 large carrots, about 2 cups
- 4 cups of broccoli florets
- 3 tablespoons extra virgin olive oil, divided
- 3/4 cup chicken stock
- 2 tablespoons of butter
- Salt and pepper to taste
Peel and cut carrots into 1/4 coins.
Over medium heat, heat 2 tablespoons of olive oil in a saute pan. Cook carrots for about 5 minutes. Add a pinch of salt and pepper and about 3/4 cup of chicken stock from the pork roast.
Reduce heat to low and let the carrots simmer in the stock until it begins to reduce. Carrots are done when they are still slightly firm, about 10 minutes total.
While carrots are cooking, steam broccoli for about 5 minutes so that it is bright green and still firm.
Remove from pan and place in bowl. Add 2 tablespoons of butter and 1 tablespoon of olive oil, salt and pepper to taste. Toss until florets are coated.