Sauteed Baby Carrot Medley

Name: Sauteed Baby Carrot Medley
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

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.

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.

Nutrition Facts

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

Reviews

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Average Rating:

lenavoth

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.