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.
5ozBrussel sprouts, about 10 Brussel sprouts stalk trimmed and cut lengthwise in half
2medium carrotspeeled and sliced into circles
1red bell peppersliced into chunks, seeds removed
1zucchinicut into quarter inch thick circles or half moons
1yellow squashcut into quarter inch thick circles or half moons
2tablespoonsolive oilor other neutral oil
1/2cupdiced red onion
1tablespoonminced garlic
1/2teaspoonsalt
1/2teaspoonground white pepper or black pepper
1/2teaspoonbeef bouillon powderother kinds of bouillon powder would work as well
Instructions
Prep the Veggies. Rinse all vegetables and chop them.
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.
Add the diced onion and stir. Sauté for one minute until translucent. Add the minced garlic and stir. Let the garlic cook in the oil for 30 seconds so its flavor can bloom.
Sautee the Veggies. Add the Brussels 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. If you are using other kinds of vegetables, start by adding the hardest vegetables. Let all the vegetables cook to your desired doneness.
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.
Serve warm.
Notes
1. When sautéing vegetables always start by adding the tougher vegetables to the pan first then add the softer ones.2. You can customize this recipe by adding other kinds of vegetables you like. Vegetables like broccoli, cauliflower, mushrooms, asparagus, green beans, peas, and more would work well here. A good rule of thumb is to go for vegetables with varying colors. This leads to a great pop of color! Making this recipe is a great way to clean out the fridge! Use any leftover vegetables you have!