Meet your new go-to side dish: Easy Sautéed Vegetables! This flavorful recipe for sautéed veggies comes together quickly and can be made with the vegetables of your choice — perfect for picky eaters!
Heat oil in a large sauté pan until shimmering over medium heat.
Add garlic to pan and sauté for 3-4 minutes, stirring often (do not let it burn!).
Add carrots and cook for 4 minutes, stirring often.
Add asparagus and zucchini and reduce the heat to slightly below medium. Sauté for 5 minutes stirring often.
Add mushrooms and Anaheim pepper. Season with salt, pepper and Italian seasoning.
Sauté for 10 minutes stirring often. Serve immediately.
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Notes
Be sure to heat your oil before adding anything to the pan.
Don't burn the garlic! Burnt garlic adds a terribly, bitter flavor. Stir often, manage your heat and keep an eye on the garlic. It also helps that you're frequently adding more uncooked veggies to the pan- this brings down the temperature slightly.
Try to cut the veggies to uniform in size to help with even cooking.
The veggies I listed are suggestions, you can totally change them up based on what you have on hand. Any mixed vegetables will work.
The biggest key to this recipe is to manage the different cooking times of each vegetable. Certain veggies take longer to cook, like carrots, sweet potatoes, and other root vegetables. You'll add those first. Other things like mushrooms and Anaheim peppers (which have thinner skin than bell peppers) go quicker so you'll wait until the other longer-cooking veggies have cooked for a little bit.
I wait to season everything until after the final veggies go into the pan to make sure everything is evenly seasoned.
Prep Ingredients Ahead: Peel garlic, wash all veggies, cut carrots, trim and cut asparagus, slice zucchini, cut mushrooms and slice peppers.
Leftovers and storage: Although this is best consumed immediately, the leftovers are super tasty and will last covered in the fridge for up to 4 days.