Spring Vegetable Sauté
Bursting with delicious spring flavors, this delicious sauté is perfect with a side of roasted chicken, fish, or tofu.
Ingredients
- 1 teaspoon Olive Oil
- ½ cup Yellow Onion Sliced
- 1 Garlic Clove Finely chopped
- 3 Potatoes Tiny, quartered
- ¾ cup Carrots Sliced
- ¾ cup Asparagus
- ¾ cup Sugar Snap Peas Or green beans
- ½ cup Radishes Quartered
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Dill Dried
Equipment
- Skillet Or frying pan
- Stovetop
Instructions
- Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook minute.
- Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
- If the vegetables start to brown, add a Tablespoon or 2 of water.
- Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender – about 4 minutes more.
- Serve immediately.
Nutrition
Nutrition Facts
Spring Vegetable Sauté
Amount per Serving
Calories
165
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
180
mg
8
%
Potassium
899
mg
26
%
Carbohydrates
35
g
12
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
4405
IU
88
%
Vitamin C
49
mg
59
%
Calcium
51
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Asparagus, Carrot, Dill, Garlic, Olive Oil, Onion, Potatoes, Radishes, Sugar Snap Peas