Instead of roasting everything try vegetables as a side dish when they have been sautéed. I use seasonal vegetables such as zucchini, carrots and squashes for colour and texture. Sautéed Baby Vegetables is a good way to bring variety to you meals. Obviously swap the chicken stock for vegetable stock for a tasty vegetarian dish.
Sautéed baby vegetables are a delightful addition to any meal, celebrated for their vibrant colours, tender texture, and subtle, sweet flavours. These miniature versions of seasonal produce, such as carrots, courgettes, and beans, not only look elegant on the plate but also offer a nutritious boost.
The cooking technique of sautéing enhances the natural sweetness of the vegetables while preserving their crunch. A quick toss in a hot pan with a drizzle of oil or butter ensures they maintain their vivid hues and delicate flavours. The result is a dish that is both light and satisfying, making it ideal as a side or even a standalone meal with complementary herbs or spices.
This dish is perfect for spring and summer dining, sautéed baby vegetables bring versatility and freshness to the table. Whether paired with grilled meats, incorporated into pasta dishes, or enjoyed simply with crusty bread, they are a celebration of the season’s best produce. However it is also perfect served with a chicken breast and many more options. Whichever you chose this dish of sauteed baby vegetables will please.
I will admit, I have also served this as a main dish with a little soy sauce when watching what I eat. It’s filling and so tasty.
Sauteed Baby Vegetables
A subtle side dish that is a perfect accompaniment to so many main dishes.
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Servings: 6 portions
Calories: 691kcal
Ingredients
- 12 g unsalted butter
- 12 whole baby zucchini
- 12 whole baby carrots
- 12 large baby yellow squash
- 1/4 cup chicken broth low salt
- 1 dash salt
- ground black pepper to taste
Instructions
- Melt the butter in a skillet over medium-high heat.12 g unsalted butter
- Add the vegetables and saute for 2 minutes.12 whole baby zucchini, 12 whole baby carrots, 12 large baby yellow squash
- Add the broth and saute for 4 minutes. Season with pepper and salt and serve.1/4 cup chicken broth, 1 dash salt, ground black pepper
Notes
Instead of roasting everything try vegetables when they have been sautéed.
Nutrition
Calories: 691kcal | Carbohydrates: 176g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 5302mg | Fiber: 30g | Sugar: 33g | Vitamin A: 159786IU | Vitamin C: 316mg | Calcium: 722mg | Iron: 11mg
8 comments
An amazing dide dis that goes with everything.
It’s a fantastic side dish for weeknights or dinner parties. Will definitely make this again.
I paired it with grilled chicken, and it was an excellent match. For those who prefer stronger flavours, adding a pinch of smoked paprika or parmesan cheese could be a nice twist.
The dish is versatile enough to complement various main courses, and the leftovers tasted great the next day. Highly recommend.
To make it a complete vegetarian option, I swapped the chicken broth for vegetable stock, and it worked perfectly.
This dish was a hit! The vegetables retained their bright colours and slight crunch, making it a refreshing side. The minimal seasoning allowed the vegetables’ natural taste to shine, which I appreciated.
The instructions were straightforward, and the dish came together in under 10 minutes. I loved the buttery and slightly savoury profile.
The combination of baby zucchini, carrots, and squash was not only vibrant but also perfectly tender. The butter added a subtle richness, while the chicken broth enhanced the natural sweetness of the vegetables.