Garden Carrot Medley

Garden Carrot Medley

This colorful vegetable medley is a tasteful sidedish for dinner.

10 min. prep time
6 servings
151 Rating


2 cups baby carrots, halved
1/3 cup water
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


Combine carrots and water in 2-quart saucepan. Cover; cook over medium heat until carrots are crisply tender (8 to 10 minutes). Drain.

Add Fresh Buttery Taste® Spread to carrots in pan. Add green pepper, squash, zucchini and salt. Cover; continue cooking, stirring occasionally, until squash is crisply tender (6 to 8 minutes). Stir in basil.

Nutrition Facts (1 serving)

Calories: 60

Fat: 4g

Cholesterol: 0mg

Sodium: 160mg

Carbohydrates: 6g

Dietary Fiber: 2g

Protein: 1g

Recipe #4812©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I added 1/2 bag (16oz) of frozen pearl onions to the carrots while cooking. Also used butter instead of spread. They were very tasty even heated again in the microwave.

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