Nutrition Facts

  • One serving:
  • (2/3 cup)
  • Calories:
  • 71
  • Fat:
  • 4 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 240 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g


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Sauteed Baby Carrot Medley

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Convenient baby-cut carrots star in this colorful, quick-to-fix side dish from Lisa McNeece of Bakersfield, California. Lisa's on staff at Grimmway Farms, top grower and processor of baby-cut carrots.

SERVINGS: 8

CATEGORY: Side Dish

METHOD: Stir-Fry

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 3 cups fresh baby carrots
  • 2 tablespoons olive oil
  • 1 small yellow summer squash, thinly sliced
  • 1 small sweet red pepper, julienned
  • 1-1/2 cups fresh sugar snap peas
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 2 tablespoons sun-dried tomatoes (not packed in oil), finely chopped
  • 1 tablespoon capers, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

In a large skillet, saute carrots in oil for 1 minute. Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more.
    Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper. Yield: 8 servings.


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