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.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Course Side Dish, Veggie Side-Dish

Cuisine American

Servings 4

Calories 130 kcal

Ingredients

  

• 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

Instructions

 

• 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.

Notes

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.