Sauteed Baby Carrot Medley Recipe
Sauteed Baby Carrot Medley Recipe photo by Taste of Home

Sauteed Baby Carrot Medley Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

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

Nutritional Facts

2/3 cup equals 71 calories, 4 g fat (trace saturated fat), 0 cholesterol, 240 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Sauteed Baby Carrot Medley in Country Woman September/October 2006, p 9

Nutritional Facts

2/3 cup equals 71 calories, 4 g fat (trace saturated fat), 0 cholesterol, 240 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Sauteed Baby Carrot Medley

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Reviewed Sep. 13, 2010

"I would have like the carrots to be a little softer but over all it was packed with flavor. We did not add the capers because we did not want to spend the money on them. The sun-dried tomatoes were a good touch! We also doubled the peppers and squash."

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