Easy Sauteed Spring Vegetable




  • 4 large carrots, peeled and cut into 1/4-inch strips
  • 3 tab. butter
  • 1 tab. olive oil
  • 1 (8-ounce) bag fresh sugar snap peas
  • 2 yellow bell peppers, seeded and cut into 1/4-inch strips
  • 2 teas. minced garlic
  • 3/4 teas. salt
  • 1/2 teas. ground black pepper


  1. In a small saucepan of boiling water, blanch carrots for 2 minutes. Drain and set aside.
  2. In a large skillet, heat butter and olive oil over medium high heat until better melts.
  3. Add sugar snap peas, bell peppers, carrots, garlic, salt and pepper.
  4. Cook for 4 to 5 minutes, stirring frequently until crisp-tender.


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