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Spring Vegetable Saute
Spring Vegetable Saute

Category: Side Dish | Serves: 4

(41 ratings)

Nutrition Information:
Calories: 80
Protein: 3 g
Carbs: 14 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 190 mg
Fiber: 4 g

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Sweet onion and new potatoes add a nice touch to this blend of spring veggies.
1 teaspoon olive oil
1/2 cup sliced sweet onion
1 finely chopped garlic clove
3-4 tiny quartered new potatoes
3/4 cup sliced carrots
3/4 cup asparagus pieces
3/4 cup sugar snap peas or green beans
1/2 cup quartered radishes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill
1 Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute.
2 Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
3 If the vegetables start to brown, add a Tablespoon or 2 of water.
4 Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender - about 4 minutes more.

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