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Sauteed Baby Vegetables
A subtle side dish that is a perfect accompaniment to so many main dishes.
4.48
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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:
691
kcal
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Ingredients
Metric
Imperial
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
Get ingredients with
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:
691
kcal
|
Carbohydrates:
176
g
|
Protein:
15
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
104
mg
|
Potassium:
5302
mg
|
Fiber:
30
g
|
Sugar:
33
g
|
Vitamin A:
159786
IU
|
Vitamin C:
316
mg
|
Calcium:
722
mg
|
Iron:
11
mg