Sauteed Purple Carrot and Vegetable Medley
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Ingredients35 m servings 117 cals
Original recipe yields 4 servings
- 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.
Per Serving: 117 calories; 6.1 g fat; 14.4 g carbohydrates; 3.2 g protein; 15 mg cholesterol; 319 mg sodium. Full nutrition