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Sautéed onions, potatoes, carrots, asparagus, radishes.

Spring Vegetable Sauté

USDA My Plate
Bursting with delicious spring flavors, this delicious sauté is perfect with a side of roasted chicken, fish, or tofu.
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Cook Time 10 minutes
Total Time 10 minutes
Course Side Dish
Servings 4
Calories 165

Ingredients 

  • 1 tsp Olive Oil
  • 1/2 cup Sweet Onion Sliced
  • 1 Garlic Clove Finely chopped
  • 3 Potatoes Tiny, quartered
  • 3/4 cup Carrot Sliced
  • 3/4 cup Asparagus
  • 3/4 cup Sugar Snap Peas Or green beans
  • 1/2 cup Radishes Quartered
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp 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