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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.1
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 71.1 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Sauted Veggies calories by ingredient
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Sauted Veggies

Submitted by: CMUSHKA8

Introduction

Got this from Whole Foods one day and loved it. Read the ingredients and figured I could replicate it quite easily. You can use any kind of veggie really. The trick is to know when to throw it in the pan since they all don't have the same cooking time. Got this from Whole Foods one day and loved it. Read the ingredients and figured I could replicate it quite easily. You can use any kind of veggie really. The trick is to know when to throw it in the pan since they all don't have the same cooking time.
Number of Servings: 6

Ingredients

    *Extra Virgin Olive Oil, 3 tbsp

    *Peppers, sweet, red, fresh, 1 large

    Onions, raw, 1 large

    Brussels sprouts, fresh, 15 sprout

    Celery, raw, 6 stalk, medium (7-1/2" - 8" long)

    Carrots, raw, 1.5 cup, chopped

    Asparagus, fresh, 15-20 spear small

Directions

Chop onions and place in frying pan w/ EVOO. Place on medium/high heat. While the onions are sauteing, chop into 1 inch pieces the celery, carrots, brussel sprouts, asparagus, and peppers- adding to the frying pan in that order since the harder veggies need more time to cook. Keep on Med/High heat. Stir the ingredients occasionally so nothing burns, but not so often to where some of the veggies don't caramelize and turn a little brown. Cook until they are soft but not mushy. Sprinkle with salt and pepper and serve.

Serving Size: Makes aprox 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CMUSHKA8.






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