Serves 4
138 cal · 20 min
Spring Vegetable Sauté
Recipe GLPRb631be71056a84
A vibrant, quick-cooking medley of fresh spring vegetables sautéed in oil with aromatic garlic and dill. New potatoes and root vegetables are cooked until tender-crisp, then finished with delicate asparagus, snap peas, and radishes for a colorful, healthy side dish.
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Ingredients
1 teaspoon olive oil
1/2 cup sweet onion, sliced
1 garlic clove, minced
3 small new potatoes, quartered
3/4 cup carrots, sliced
3/4 cup asparagus pieces
3/4 cup sugar snap peas
1/2 cup radishes, quartered
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill
Directions
Wash your hands thoroughly with soap and water before beginning.
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the sliced onion and cook for 2 minutes, stirring occasionally, until it begins to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the quartered new potatoes and sliced carrots, stirring to combine with the oil and aromatics.
Cover the skillet and reduce heat to low. Cook for about 4 minutes until the potatoes and carrots are nearly tender. If the vegetables begin to brown excessively, add 1 to 2 tablespoons of water to prevent sticking.
Uncover the skillet and add the asparagus pieces, sugar snap peas, radishes, salt, black pepper, and dried dill.
Increase heat to medium and cook, stirring frequently, for about 4 minutes more until all vegetables are tender-crisp and cooked through.
Transfer to a serving dish and serve immediately while hot.
