Dill Sautéed Carrots and Zucchini
A flavorful side dish featuring carrots and zucchini sautéed with dill for a fresh taste.
Equipment
- skillet
Ingredients
Vegetables
- 0.5 lb medium carrots sliced into ¼ inch rounds, about 3 medium or 2 cups
- 0.5 lb medium zucchini sliced into ¼ inch rounds, about 1 medium or 2 cups
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 2 tablespoon fresh dill roughly chopped
Instructions
Cooking Instructions
- Add the sliced carrots, salt and pepper to a large skillet along with ⅓ cup of water. Cover and cook over medium-low heat for 4-5 minutes, or until the carrots begin to soften slightly.
- Once the carrots have softened slightly, add the sliced zucchini to the skillet and cover to cook for 6-8 additional minutes.
- Add the butter to the skillet and increase the heat to medium. Stir to finish cooking the vegetables and to coat with butter, about 3-4 minutes.
- Once the water has fully evaporated and the vegetables are tender, remove the skillet from heat and sprinkle the chopped fresh dill over the vegetables. Toss to combine.
- Serve.
Notes
Store leftover carrots and zucchini in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing as the zucchini will release extra moisture when thawing, which will make it mushy.
Nutrition
Serving: 1servingCalories: 58kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 357mgPotassium: 333mgFiber: 2gSugar: 4gVitamin A: 9689IUVitamin C: 14mgCalcium: 30mgIron: 0.4mg
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