Best Sauteed Carrots And Red Bell Peppers Recipes

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

BELL PEPPER SAUTE

Steps:

• Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
• Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS

Steps:

• Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

CARAMELIZED RED BELL PEPPERS AND ONIONS

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

ROASTED SWEET PEPPERS AND CARROTS WITH ORANGE AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 minutes.
• Arrange roasted carrots and peppers with the citrus on a platter. Top with crumbled goat cheese and hazelnuts. Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.

SAUTEED CORN, CARROTS, ONION, AND RED BELL PEPPER

Steps:

• Heat oil over medium-high heat in large saucepan.
• Add onions, garlic, and bell peppers, and sauté until tender.
• Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
• Add salt, pepper, basil, and Spike seasoning and mix well.
• Simmer for 3-5 minutes more.
• Note: You can substitute another all-purpose seasoning for Spike.

SAUTEED CARROTS WITH RED BELL PEPPER AND DILL

Steps:

• Melt butter in heavy large skillet over medium heat. Add carrots and sauté until crisp-tender, about 3 minutes. Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes. Add dill. Season with salt and pepper.