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Sauteed Purple Carrot and Vegetable Medley

Rated as 4.75 out of 5 Stars

"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
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 14.4 3.2 15 319 Full nutrition

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So good! I didn't use potatoes or peas. I used green beans from the garden with the carrots and brussel sprouts. I am making it again right now! Delicious:) Everyone loved this!

Wow! Made tonight and saved me from having to prepare the same old steamed Brussels Sprouts, which my husband requires. Made according to recipe but had no potatoes (didn't have). Used jarred Th...