Recipe courtesy of Robert Irvine
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Steam the broccoli and set aside covered in a warm place. Then begin steaming the asparagus until fork tender, remove from heat and keep warm.

While the broccoli and asparagus are steaming, heat the olive oil and butter in a large skillet over medium heat.. Saute the onion until translucent and add the carrots. When the carrots begin to soften, add the red bell pepper, parsley and tarragon and continue cooking until the bell pepper is tender. Fold in green beans. Season with cayenne pepper and salt.

Arrange asparagus and broccoli on serving dish and spoon rest of vegetable mixture over.

IDEAS YOU'LL LOVE

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Chicken and Vegetable Stir-Fry with Udon Noodles

Recipe courtesy of Anne Burrell

Quick Pickled Vegetables

Recipe courtesy of Food Network Kitchen

Mixed Vegetable Stir Fry

Recipe courtesy of Martin Yan

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Vegetable Paella

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking