Sauteed Purple Carrot and Vegetable Medley Recipe

Sauteed Purple Carrot and Vegetable Medley Recipe

  • 2 tablespoons butter, divided
  • 2 red potatoes, cut into cubes
  • 2 red carrots, sliced
  • 1 small yellow onion, chopped
  • 6 Brussels sprouts, quartered, or to taste
  • 1/2 green bell pepper, chopped
  • 1/4 cup fresh peas, shelled, or to taste
  • 4 cloves garlic, halved
  • 3 sprigs fresh thyme, chopped, or to taste
  • 1/2 teaspoon sea salt, or more to taste
  • 1/2 teaspoon ground black pepper, or more to taste
  • 1/4 cup water
  • 2 cups fresh spinach
  1. Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir potatoes and carrots in hot butter until browned, 2 to 3 minutes.
  2. Stir Brussels sprouts, bell pepper, peas, garlic, thyme, sea salt, and black pepper into the potato mixture; cook and stir until vegetables are slightly browned, 2 to 3 minutes.
  3. Pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  4. Stir remaining tablespoon butter and spinach into the vegetable mixture; toss to coat spinach in liquid. Cook until spinach wilts, about 5 minutes. Remove skillet from heat and adjust seasoning.
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