Mixed Veggie Sauté
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 144
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 10
- Sodium
- 533
- Total: 45 min
- Active: 45 min
Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
1 sweet onion, halved and sliced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
3 carrots, peeled and cut into chunks
1 small head broccoli, cut into florets
1 small head cauliflower, cut into florets
1/3 cup vegetable broth
Directions
- Heat the butter and oil in a very large cast-iron skillet until the butter melts. Add the onion and cook, stirring occasionally, until it begins to caramelize, about 12 minutes. Stir in the garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
- Add the carrots, broccoli, cauliflower and vegetable broth. Cover and cook until the vegetables are bright in color, 5 minutes.
- Uncover and cook, stirring occasionally, until the liquid evaporates, and the vegetables are lightly caramelized and tender, 20 minutes. Season with additional salt and pepper, if desired.