Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.
In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.