Sauteed Purple Carrot And Vegetable Medley Recipe

Name: Sauteed Purple Carrot And Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 green bell pepper, chopped; 1/4 cup fresh peas, shelled, or to taste; 4 cloves garlic, halved; 3 sprigs fresh thyme, chopped, or to taste; 1/2 teaspoon sea salt, or more to taste; 1/2 teaspoon ground black pepper, or more to taste; 1/4 cup water; 2 cups fresh spinach

Servings: persons

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
1/2 green bell pepper, chopped
1/4 cup fresh peas, shelled, or to taste
4 cloves garlic, halved
3 sprigs fresh thyme, chopped, or to taste
1/2 teaspoon sea salt, or more to taste
1/2 teaspoon ground black pepper, or more to taste
1/4 cup water
2 cups fresh spinach

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.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, divided, 2 red potatoes, cut into cubes, 2 red carrots, sliced, 1 small yellow onion, chopped, and more.

Yes, Sauteed Purple Carrot And Vegetable Medley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Purple Carrot And Vegetable Medley

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