Sautéed Baby Vegetables

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.

Sauteed Baby Vegetables

A subtle side dish that is a perfect accompaniment to so many main dishes.

4.48 from 70 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Side Dish

Cuisine: American, British

Keyword: Vegetables

Prep Time: 2 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 7 minutes minutes

Servings: 6 portions

Calories: 691kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 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 margarine/butter in a skillet over medium-high heat.
• Add the vegetables and saute for 2 minutes.
• Add the broth and saute for 4 minutes. Season with pepper and salt and serve.

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