Spring Vegetable Sauté
Ingredients
- Olive Oil4.5g≈ 1 teaspoon
- White Onion80g≈ 1/2 cup chopped
- Garlic, raw3g≈ 1 clove
- Potatoes, russet150g≈ 1 × Potato small (1-3/4" to 2-1/4" dia)
- Carrots96g≈ 1.25 × 1 large
- Asparagus, green, raw100g
- Beans, snap, green, raw85g
- Red Onion60g≈ 0.75 × 1/2 cup chopped
- Salt1.5g≈ 3.75 × 1 pinch
- Spices, pepper, black0.57g≈ 5.75 × dash
- Dill weed, fresh0.5g≈ 0.5 × sprigs
Estimated Cost
- Olive Oil (4.5g)$0.06
- White Onion (80g)$0.26
- Garlic, raw (3g)$0.08
- Potatoes, russet (150g)—
- Carrots (96g)$0.24
- Asparagus, green, raw (100g)—
- Beans, snap, green, raw (85g)—
- Red Onion (60g)$0.21
- Salt (1.5g)$0.00
- Spices, pepper, black (0.57g)$0.03
- Dill weed, fresh (0.5g)$0.10
* Cost estimate based on 8 of 11 ingredients.
Prices are estimates based on Kroger grocery store data, last updated July 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Wash your hands with soap and water.
- 2
2. Warm the oil in a large skillet over medium heat.
- 3
3. Add the onion and sauté for 2 minutes.
- 4
4. Stir in the garlic and cook for 1 minute more.
- 5
5. Add the potatoes and carrots.
- 6
6. Cover the skillet, reduce heat to low, and simmer for about 4 minutes until the potatoes and carrots are nearly tender.
- 7
7. If the vegetables start to brown, pour in 1 to 2 tablespoons of water.
- 8
8. Add the asparagus, sugar snap peas (or green beans), radishes, salt, pepper, and dill.
- 9
9. Continue cooking and stirring often for 4 minutes more until all vegetables are tender.
- 10
10. Serve right away.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.