CARROT MEDLEY RECIPES

Name: Garden Carrot Medley
Prep time: 10 min
Yield: 6 servings
Ingredients: 2 cups baby carrots, halved; 1/3 cup water; 3 tablespoons Land O Lakes® Fresh Buttery Taste® Spread; 1/4 cup chopped green and/or red bell pepper; 1 medium (1 cup) yellow summer squash, cut in half lengthwise, cut crosswise into 1/4-inch slices; 1 medium (1 cup) zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices; 1/4 teaspoon salt; 1 tablespoon chopped fresh basil leaves

GARDEN CARROT MEDLEY RECIPE | LAND O’LAKES

Garden Carrot Medley Recipe | Land O’Lakes image

This colorful vegetable medley is a tasteful sidedish for dinner.

Provided by Land O'Lakes

Categories Vegetable Carrot Vegetable Side Dish

Total Time 0 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups baby carrots, halved
1/3 cup water
3 tablespoons Land O Lakes® Fresh Buttery Taste® Spread
1/4 cup chopped green and/or red bell pepper
1 medium (1 cup) yellow summer squash, cut in half lengthwise, cut crosswise into 1/4-inch slices
1 medium (1 cup) zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
1/4 teaspoon salt
1 tablespoon chopped fresh basil leaves

Steps:

Combine carrots and water in 2-quart saucepan. Cover; cook over medium heat 8-10 minutes or until carrots are crisply tender. Drain.
Add Fresh Buttery Taste Spread to carrots in pan. Add green pepper, squash, zucchini and salt. Cover; continue cooking, stirring occasionally, 6-8 minutes or until squash is crisply tender. Stir in basil.

Nutrition Facts : Calories 60 calories, FatContent 4 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 0 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 6 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 1 grams

SAUTEED BABY CARROT MEDLEY RECIPE: HOW TO MAKE IT

Sauteed Baby Carrot Medley Recipe: How to Make It image

Convenient baby-cut carrots star in this colorful, quick-to-fix side dish from Lisa McNeece of Bakersfield, California. Lisa's on staff at Grimmway Farms, top grower and processor of baby-cut carrots.

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 cups fresh baby carrots
2 tablespoons olive oil
1 small yellow summer squash, thinly sliced
1 small sweet red pepper, julienned
1-1/2 cups fresh sugar snap peas
2 garlic cloves, minced
1/2 cup water
2 tablespoons sun-dried tomatoes (not packed in oil), finely chopped
1 tablespoon capers, drained
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute carrots in oil for 1 minute. Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more. , Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper.

Nutrition Facts : Calories 71 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

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