Here is a different sort of vegetable dish for when you are tired of the same old buttered and steamed vegetables. Personally, I am also experimenting and exploring new combinations and recipes. I often cook on the fly and The use of dill along with garlic and onion in this dish along with an uncommon vegetable comination makes eating your vegetables more interesting and not a chore. While personally I eat and like almost every vegetable, I know some people that are not the same way. This may be a dish for you to try. Here is the recipe:
Garlic-Dill Vegetable Medley – Serves 2 to 4 people
- 1 Cup of shredded carrots (You can buy them shredded or shred peeled ones with a cheese grater or food processor using a shredder attachment)
- 1 Cup of sliced baby portabella mushrooms
- 2 Cups of baby spinach leaves
- 1 tablespoon of Butter
- 1/8 teaspoon of garlic powder
- 1/8 teaspoon of onion powder
- 1/8 teaspoon of dill (I used dried dill from the spices section)
- 1/8 teaspoon of black pepper
- 1/8 teaspoon of sea salt
1. Turn a medium sized non-stick pan on medium heat and add butter along with garlic, onion, dill, pepper, and salt to the pan. Stir spices into the butter, so that they are equally distributed into the butter.
2. Add carrots and cook for 5-7 minutes, stirring them occasionally.
3. Add mushrooms and continue cooking carrots and mushrooms for 2-4 minutes, stir vegetables every minute or so.
4. Turn pan off and add baby spinach, continue to stir for 1-2 minutes. The heat from the pan and vegetables will wilt the spinach.
5. Put vegetables into a bowl and serve. I served these vegetables with brown rice and lemon pepper chicken. Also would work well mixed with rice or quinoa. You can also serve this with roasted or baked potatoes and roast beef or steak. Enjoy and please provide me with feedback!