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 calories
carbohydrate: 14.4 g
cholesterol: 15.3 mg
fat: 6.1 g
fiber: 3.9 g
protein: 3.2 g
saturatedFat: 3.7 g
servingSize: -
sodium: 318.7 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

This is a healthy medley of nutritious veggies that tastes great! A great dish to get a good variety of nutritious veggies! Looks gorgeous, too!

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