SAUTEED PURPLE CARROT AND VEGETABLE MEDLEY

Sauteed Purple Carrot and Vegetable Medley image

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!

Provided by AngCooks

Categories Side Dish Vegetables Carrots

Time 35m

Yield 4

Number Of Ingredients 13

Previous Next

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

Steps:

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 Facts : Calories 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, Sodium 318.7 mg, Sugar 4.2 g