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.

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Prep Time 15 minutes mins

Cook Time 25 minutes 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.