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5 from 1 vote
Sauteed vegetables in a braiser
Sautéed Vegetables
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Sautéed Vegetables make the perfect quick side dish. They are so flavorful and come together in no time. Add this to your dinner rotation for a burst of nutrients! They also make the perfect Holiday side dish. And yes, you could totally make this and enjoy with rice, couscous or quinoa.

Course: Side Dish
Cuisine: American
Keyword: Sauteed Vegetables
Servings: 4 servings
Calories: 123 kcal
Author: Precious Nkeih
Ingredients
  • 5 oz Brussel sprouts, about 10 Brussel sprouts stalk trimmed and cut lengthwise in half
  • 2 medium carrots peeled and sliced into circles
  • 1 red bell pepper sliced into chunks, seeds removed
  • 1 zucchini cut into quarter inch thick circles or half moons
  • 1 yellow squash cut into quarter inch thick circles or half moons
  • 2 tablespoons olive oil or other neutral oil
  • ½ cup diced red onion
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper or black pepper
  • ½ teaspoon beef bouillon powder other kinds of bouillon powder would work as well
Instructions
  1. Prep the Veggies. Rinse all vegetables and chop them.

  2. Place a large skillet or cast iron braiser pan (this helps hold heat well) on medium high heat. Add the oil and let it heat up until shimmering.

  3. Add the diced onion and stir. Sauté for one minute until translucent. Add the minced garlic and stir. Let it cook in the oil for 30 minutes so its flavor can bloom.

  4. Sautee the Veggies. Add the Brussel sprouts to the pan and stir, cooking for one minute. Add in the carrots and stir. Let it cook for 30 seconds. Then add in the bell peppers and stir. Let it cook for 30 seconds. Add in the zucchini and yellow squash and stir.

  5. Add in the salt, pepper and bouillon powder. Mix everything well to combine. Let them cook together for 2 minutes. Vegetables should still be crisp.

  6. Serve warm.

Recipe Notes

When sautéing vegetables always stat by adding the tougher vegetables to the pan first then add the softer ones.

You can customize this recipe adding other kinds of vegetables you like. Vegetables like broccoli, cauliflower, mushrooms, asparagus, green beans, peas, and more would well here. A good rule of the thumb is to go for vegetables with varying colors.