Sauteed Purple Carrot and Vegetable Medley recipe
All Recipes Side Dish Vegetables Carrots
Ingredients
- 2 tablespoons butter, divided 2 red potatoes, cut into cubes 2 red carrots, sliced 1 small yellow onion, chopped 6 Brussels sprouts, quartered, or to taste ½ green bell pepper, chopped ¼ cup fresh peas, shelled, or to taste 4 cloves garlic, halved 3 sprigs fresh thyme, chopped, or to taste ½ teaspoon sea salt, or more to taste ½ teaspoon ground black pepper, or more to taste ¼ cup water 2 cups fresh spinach
Nutrition Info
- 117.3 caloriescarbohydrate: 14.4 gcholesterol: 15.3 mgfat: 6.1 gfiber: 3.9 gprotein: 3.2 gsaturatedFat: 3.7 gservingSize: -sodium: 318.7 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Sauteed Purple Carrot and Vegetable Medley
Directions
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Melt 1 tablespoon butter in a large skillet over medium heat, cook and stir potatoes and carrots in hot butter until browned, 2 to 3 minutes.
Stir Brussels sprouts, bell pepper, peas, garlic, thyme, sea salt, and black pepper into the potato mixture, cook and stir until vegetables are slightly browned, 2 to 3 minutes.
Pour water into the skillet, bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Stir remaining tablespoon butter and spinach into the vegetable mixture, toss to coat spinach in liquid. Cook until spinach wilts, about 5 minutes. Remove skillet from heat and adjust seasoning.