Show Subscription Form




Splash-of-Color Skillet Recipe
Splash-of-Color Skillet Recipe photo by Taste of Home

Splash-of-Color Skillet Recipe

Publisher Photo
My husband often volunteers to take meals to folks just home from the hospital or during family emergencies. Because so many people like carrots, I look for new ways to serve them. - Laurie Diggins West Chester, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1 medium onion, cut into thin wedges
  • 1 medium green pepper, julienned
  • 1 small carrot, julienned
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon lemon juice

Nutritional Facts

1 serving (1 cup) equals 121 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 378 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein.

Directions

  1. In a large skillet, saute onion, green pepper and carrot in oil until tender. Sprinkle with salt and pepper. Remove from the heat.
  2. In a small bowl, whisk the mustard, Worcestershire sauce and lemon juice. Drizzle over vegetables; toss to coat. Yield: 2 servings.
Originally published as Splash-of-Color Skillet in Reminisce Extra June 2005, p52

Nutritional Facts

1 serving (1 cup) equals 121 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 378 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein.

Reviews for Splash-of-Color Skillet

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 12, 2014

What a great recipe! What I love about this is that the ingredients are typically those that we always have on hand. I doubled the recipe in its entirety for our family, and I used some of the small multi-colored sweet peppers (from Costco) vs a green pepper. I had some concerns about how prevalent the Dijon mustard flavor was in the sauce when I tasted it alone, but it melded wonderfully with the vegetables and the flavor really mellowed out. I let some of the vegetables get a bit charred, which we all love. This was a terrific side dish and it's a keeper. We'll definitely make it again.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT