Sauteed Baby Carrot Medley |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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:
1. 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.
2. 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. Yield: 8 servings.
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