Best Sauteed Purple Carrot And Vegetable Medley Recipes

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COLORFUL VEGETABLE MEDLEY SIDE DISH



Colorful Vegetable Medley Side Dish image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

Steps:

  • In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PURPLE CARROT SOUP



Purple Carrot Soup image

As beautiful as they are tasty, purple carrots make a delicious soup filled with antioxidants. This recipe adds a bit of fresh garlic and ginger to give the pureed soup a bit of zing. The vibrant color makes it a company-worthy starter.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 stalk celery, diced
1 shallot, diced
1 teaspoon fresh ginger, peeled and smashed
1 clove garlic, smashed
1 ¼ pounds purple carrots, sliced
½ pound potatoes, diced
5 cups vegetable broth, divided
4 tablespoons chopped pistachio nuts
4 tablespoons sour cream

Steps:

  • Heat olive oil in a pot over medium heat and cook celery, shallot, ginger, and garlic until fragrant, about 5 minutes. Add carrots and potatoes; mix to combine. Pour in 3 cups vegetable broth and slowly bring to a boil. Reduce heat and simmer until carrots and potatoes are soft, about 15 minutes.
  • Puree soup with an immersion blender until smooth, adding enough remaining broth to reach the desired consistency.
  • Garnish with pistachio nuts and sour cream.

Nutrition Facts : Calories 257.4 calories, Carbohydrate 35.3 g, Cholesterol 6.3 mg, Fat 11.1 g, Fiber 7.5 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 727.8 mg, Sugar 12.2 g

SAUTEED BABY CARROT MEDLEY



Sauteed Baby Carrot Medley image

Convenient baby-cut carrots star in this colorful, quick-to-fix side dish from Lisa McNeece of Bakersfield, California. Lisa's on staff at Grimmway Farms, top grower and processor of baby-cut carrots.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

3 cups fresh baby carrots
2 tablespoons olive oil
1 small yellow summer squash, thinly sliced
1 small sweet red pepper, julienned
1-1/2 cups fresh sugar snap peas
2 garlic cloves, minced
1/2 cup water
2 tablespoons sun-dried tomatoes (not packed in oil), finely chopped
1 tablespoon capers, drained
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute carrots in oil for 1 minute. Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more. , Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper.

Nutrition Facts : Calories 71 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • To blanch and refresh vegetables:
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.
  • When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
  • Variations:
  • Toss vegetables together in a medium bowl.

SUNSHINE VEGETABLE MEDLEY



Sunshine Vegetable Medley image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 7

1 pound fresh baby carrots
1 bunch broccoli, cut into florets
2 zucchini, sliced
3 yellow squash sliced
Garlic powder, to taste
Salt and freshly ground black pepper
1/2 cup butter (1 stick) melted

Steps:

  • In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.

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     Carrot Side Dishes

Time 35m

Yield 4

Number Of Ingredients 13

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

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

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     Carrot Side Dishes

Time 35m

Yield 4

Number Of Ingredients 13

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

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