Spring Vegetable Sauté

Bursting with delicious spring flavors, this delicious sauté is perfect with a side of roasted chicken, fish, or tofu.

Yield

4 servings

Serving size

1/4 of recipe

Rating

4.18 of 5 (115 ratings)

Food groups

• Vegetables: 1 1/2 cups

Ingredients

• 1 teaspoon olive oil (or cooking oil of choice)
• 1/2 cup medium sweet onion, sliced
• 1 garlic clove, finely chopped
• 3 small new potatoes, quartered
• 3/4 cup carrots, sliced
• 3/4 cup asparagus pieces
• 3/4 cup sugar snap peas, or green beans
• 1/2 cup radishes, quartered
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried dill

Directions

1. Wash hands with soap and water.
2. Heat the oil in a large skillet over medium heat.
3. Cook the onion for 2 minutes, then add the garlic and cook another minute Stir in the potatoes and carrots.
4. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
5. If the vegetables start to brown, add a tablespoon or two of water.
6. Now add the asparagus, peas, radishes, salt, pepper, and dill.
7. Cook, stirring often, until just tender -- about 4 minutes more.
8. Serve immediately.

Nutrition per serving

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Source

Recipe by: US Department of Health and Human Services — National Cancer Institute

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spring-vegetable-saute. Federal works are public domain in the United States.