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Easy Julienned Veggies

Simple, colorful julienned vegetables. A flavorful and healthy side dish.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Quick, Vegetables
Servings: 4 people
Calories: 88kcal


  • 2 Stalks Broccoli
  • 2 Whole Carrots
  • 2 Whole Parsnips
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • Pepper to Taste


  • Use a peeler to peel and remove the skin of the vegetables.
  • Cut vegetables into 1/4 inch strips that are 2-3 inches long.

Blanching Vegetables

  • Heat a pot of water to a rolling boil.
  • Prepare a large bowl of water and ice.
  • Carefully add julienned veggies to the pot.
  • Boil veggies for 2 minutes.
  • Use a strainer to remove vegeatbles, drain and immediately add vegetables to the ice water.
  • Cool for up to 2 minutes. Drain on paper towels and pat dry.


  • Heat olive oil in a frying pan.
  • Saute veggies for 2-3 minutes until they are tender-crisp.
  • Season with sea salt and pepper.
  • Serve immediately.


Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 67mg | Calcium: 35mg | Iron: 1mg