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Sauteed Purple Carrot and Vegetable Medley

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"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!"
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35 m servings 117 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 117 calories; 6.1 g fat; 14.4 g carbohydrates; 3.2 g protein; 15 mg cholesterol; 319 mg sodium. Full nutrition

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