How to Make Sauteed Purple Carrot and Vegetable Medley - A Step-by-Step Guide

Looking to add some color and flavor to your dinner table? Try this delicious and vibrant recipe for Sauteed Purple Carrot and Vegetable Medley. This dish is not only visually appealing, but also packed with nutrients and bursting with flavor. It's the perfect side dish to accompany any main course, or can even stand alone as a healthy and satisfying meal.

The star of this recipe is the purple carrot, which adds a pop of color to the dish and has a slightly sweeter flavor than its ora...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    117 cal.

    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 15mg
    • Sodium: 319mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 3g
    • Vitamin C: 49mg
    • Calcium: 58mg
    • Iron: 4mg
    • Potassium: 482mg