fresh vegetable medley

fresh vegetable medley

prep time: 10 minutes
cook time: 9 minutes
ready in: 19 minutes

makes: 4 servings, 1 cup each


  • 1/2 lb baby carrots, quartered lengthwise
  • 1/2 cup red onion, quartered and thinly sliced
  • 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 bag (6 oz.) baby spinach
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon fresh garlic, minced
  • 1/2 Tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • Ground black pepper, to taste


  1. Heat olive oil and butter in a large skillet over medium heat and cook carrots and red onion until slightly softened and lightly browned, about 3 minutes.
  2. Add asparagus and garlic and sauté about 2–3 minutes.
  3. Add spinach and parsley, continuing to sauté until spinach is wilted, seasoning with salt and pepper.
  4. Adjust seasonings with additional salt and pepper and serve immediately.

Per serving: 130 calories, 7g fat, 2.5g saturated fat, 10mg cholesterol, 250mg sodium, 15g carbohydrate, 5g fiber, 5g sugars, 3g protein

*If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.