Sauteed Carrots With Red Bell Pepper And Dill Recipes

SAUTéED CARROTS

Steps:

• In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don't let them turn mushy).
• Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
• Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Enjoy hot.

SAUTéED GARLIC-HERB BELL PEPPERS

Steps:

• Gather the ingredients.
• In a large skillet, heat the olive oil over high heat.
• Add the pepper strips, and sauté for 4 to 5 minutes or until the peppers begin to soften.
• Turn down the heat to low and add the garlic , salt, and pepper. Sauté for 2 more minutes, being careful the garlic doesn't brown as it will turn bitter.
• Turn off the heat and add the vinegar, basil, and parsley. Toss to combine.
• Transfer to a bowl and allow to cool to room temperature.
• Toss again before serving. Taste and adjust the seasoning if needed. Serve with toasted bread if desired.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SAUTéED PEPPERS

Steps:

• Slice the peppers into strips.
• Heat a skillet over a medium high heat and add the oil.
• Add the sliced peppers and cook for 5 minutes while stirring until soft.

SAUTEED CORN, CARROTS, ONION, AND RED BELL PEPPER

Steps:

• Heat oil over medium-high heat in large saucepan.
• Add onions, garlic, and bell peppers, and sauté until tender.
• Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
• Add salt, pepper, basil, and Spike seasoning and mix well.
• Simmer for 3-5 minutes more.
• Note: You can substitute another all-purpose seasoning for Spike.

SAUTEED CARROTS AND RED BELL PEPPERS

Steps:

• In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.

FRIED CABBAGE WITH CARROTS AND PEPPERS

Steps:

• Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
• Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
• Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

SAUTEED CARROTS WITH RED BELL PEPPER AND DILL

Steps:

• Melt butter in heavy large skillet over medium heat. Add carrots and sauté until crisp-tender, about 3 minutes. Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes. Add dill. Season with salt and pepper.