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Sauteed Baby Carrot Medley

 Sauteed Baby Carrot Medley
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.
8 ServingsPrep/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.
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.