Spring Vegetable Sauté


Spring Vegetable Sauté

USDA Mixing Bowl
This simple, healthy dish can be added to lunch, dinner, or served a la carte. Add it to pastas, salads and wraps or serve it alongside your favorite meat.
Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 4
Calories 130 kcal


  • 1 teaspoon olive oil
  • 1/2 onion
  • 1 clove garlic
  • 3 small new potatoes
  • 2 medium carrots
  • 3/4 cup asparagus pieces
  • 3/4 cup sugar snap peas
  • 1/2 cup radishes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried dill


  • Wash all vegetables. Cut off tops of radishes.
  • Peel and finely chop garlic clove. Slice onion and carrots. Quarter potatoes and radishes.
  • Heat olive oil in a skillet and cook onion for 2 minutes. Add garlic and cook another minute.
  • Stir in potatoes and carrots. Cover, turn heat to low, and cook until almost tender, about 15 minutes.
  • If the vegetables start to brown, add a tablespoon or two of water.
  • Add asparagus, peas, radishes, salt, pepper and dill. Cook about 5 minutes more, stirring often until just tender.
  • Serve immediately.


Smart Shopping Tips:
  • When purchasing asparagus, look for thin, sturdy spears with tight heads. Fresh asparagus should snap when bent.
  • Although red radishes are the most widely known, you can also find elongated French Breakfast radishes which are milder than red ones. Daikon are the larger, white carrot-shaped radishes.
 Cooking & Serving Tips:
  • When sautéing vegetables, they should be cut to a uniform thickness and size to ensure they will cook evenly. Stir frequently to promote even browning and cooking.
  • The browning achieved by sautéing vegetables adds richness to the dish, and because the food is cooked quickly, the flavor and texture can remain intact.
  • Use any combination of your favorite or seasonal vegetables.
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