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Sautéed onions, potatoes, carrots, asparagus, radishes.
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Spring Vegetable Sauté

Bursting with delicious spring flavors, this delicious sauté is perfect with a side of roasted chicken, fish, or tofu.
Course Side Dish
Keyword Asparagus, Carrot, Dill, Garlic, Olive Oil, Onion, Potatoes, Radishes, Sugar Snap Peas
Cooking Method Sauté, Stovetop
Cook Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 165kcal
Author USDA My Plate

Equipment

  • Skillet Or frying pan
  • Stovetop

Ingredients

  • 1 tsp Olive Oil
  • 1/2 cup Sweet Onion Sliced
  • 1 Garlic Clove Finely chopped
  • 3 Potatoes Tiny, quartered
  • 3/4 cup Carrot Sliced
  • 3/4 cup Asparagus
  • 3/4 cup Sugar Snap Peas Or green beans
  • 1/2 cup Radishes Quartered
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Dill Dried

Instructions

  • Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook minute.
  • Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
  • If the vegetables start to brown, add a Tablespoon or 2 of water.
  • Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender - about 4 minutes more.
  • Serve immediately.

Nutrition

Calories: 165kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 899mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4405IU | Vitamin C: 49mg | Calcium: 51mg | Iron: 2mg