
Ingredients
1 teaspoon olive oil
1/2 cup sweet onion (sliced)
1 garlic clove (finely chopped)
3 new potatoes (tiny
quartered)
3/4 cup carrot (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 dill (dried)
Steps
Wash hands with soap and water.
Heat the oil in a skillet. Cook the onion for 2 minutes, then add the garlic and cook another minute
Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
If the vegetables start to brown, add a tablespoon or two of water.
Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender -- about 4 minutes more.
Serve immediately.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 138 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 177 mg |
Carbohydrates | 29 g |
Dietary Fiber | 5 g |
Total Sugars | 4 g |
Added Sugars included | 0 g |
Protein | 4 g |
Vitamin D | 0 mcg |
Calcium | 46 mg |
Iron | 2 mg |
Potassium | 752 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spring Vegetable Sauté. Recipe source: US Department of Health and Human Services National Cancer Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.