Vegetable Cornucopia
- SERVES
- 6
- COOK TIME
- 25 Min
It's time to come home to the tastes of the good old USA. Yes, our traditional horn of plenty, the cornucopia, is brimming with tasty veggies!
What You'll Need
- 1/4 cup (½ stick) butter
- 1/2 pound fresh baby carrots
- 1 teaspoon dried dillweed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium-sized onion, thinly sliced
- 2 medium-sized yellow squash, cut into 1-inch chunks
- 1 medium-sized zucchini, cut into 1-inch chunks
- 1 (8-ounce) can sliced water chestnuts, drained
What to Do
- Melt butter in a medium saucepan over medium-high heat. Add carrots, dillweed, salt, and pepper; mix well.
- Saute vegetables for 10 minutes, or until crisp-tender, stirring occasionally.
- Add onion and saute for 2 minutes. Add remaining ingredients and saute for 2 to 3 minutes, or until vegetables are tender. Serve immediately.
Read NextCinnamon Maple Roasted Veggies
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 126
- Calories from Fat 72
- Total Fat 8.0g 12 %
- Saturated Fat 5.0g 25 %
- Trans Fat 0.3g 0 %
- Protein 2.2g 4 %
- Amount Per Serving % Daily Value *
- Cholesterol 20mg 7 %
- Sodium 295mg 12 %
- Total Carbohydrates 13g 4 %
- Dietary Fiber 3.4g 14 %
- Sugars 5.8g 0 %
