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Cream coloured bowl with Sautéed Veggies (purple cabbage, yellow carrots, broccoli and cauliflower) on a white background with a beige cloth napkin

Sautéed Veggies with Pears & Chives (AIP, vegan, Whole30)


This Sautéed Veggies with Pears & Chives dish is quick, easy and packs the most wonderful flavorful punch. This recipe is AIP, paleo, vegan, Whole30 and coconut-free.


  • 1 ripe pear, chopped (Bartlett or Bosc variety)
  • 4 cloves garlic
  • 1/4 cup chives
  • 3/4 tsp sea salt
  • 1/4 cup + 1 TBSP olive oil (divided)
  • 1.5 cups cauliflower florets
  • 1 cup carrots, sliced
  • 1.5 cups broccoli florets
  • 2 cups red or green cabbage, sliced
  • 2 cups button mushrooms, sliced


  1. To a food processor, add chopped pear, garlic, chives, garlic, sea salt and 1/4 cup olive oil and pulse to combine. 
  2. Heat a large skillet or cast iron pot with remaining olive oil over medium heat.
  3. Add in veggies in order of size and firmness, sautéing 30 – 45 seconds between additions *   
  4. Cover veggies with pear and chive sauce and stir to combine. Turn heat up to medium-high and sauté an additional 3-6 minutes or until veggies are cooked to your liking.
  5. Taste for salt and adjust as necessary.
  6. Serve immediately.


* This is to ensure you’re cooking the firmest veggies the longest. In this recipe, I added the cauliflower, followed by the carrots, broccoli, cabbage and mushrooms.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Sides

Keywords: sauteed vegetables, vegetable saute, stir fry, pear, chives, garlic, aip, paleo, vegan, whole30, coconut-free