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recipe image Sauteed Broccoli, Carrots & Bell Peppers

Sauteed Broccoli, Carrots & Bell Peppers

THEY SAY EATING VEGGIES MAKES YOU STRONGER. WHICH MUST BE TRUE, BECAUSE I ATE SAUTEED BROCCOLI & VEGGIES WITH I CAN'T BELIEVE IT'S NOT BUTTER! ON MY LUNCH BREAK LAST WEEK. AFTERWARDS, I HIT CAPS LOCK, AND IT’S BEEN STUCK EVER SINCE.

THEY SAY EATING VEGGIES MAKES YOU STRONGER. WHICH MUST BE TRUE, BECAUSE I ATE SAUTEED BROCCOLI & VEGGIES WITH I CAN'T BELIEVE IT'S NOT BUTTER! ON MY LUNCH BREAK LAST WEEK. AFTERWARDS, I HIT CAPS LOCK, AND IT’S BEEN STUCK EVER SINCE.

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  • Prep time
    10 min
  • Ready in time
    16 min
  • Servings
    Portions 4
  • Difficulty
    Easy

Ingredients

  • 2 tablespoons I Can’t Believe It’s Not Butter!® Vegan
  • 1 1/2 cups sliced carrot
  • 1 large red bell pepper
  • 4 ounces broccoli florets (about 2 cups)
  • 1 clove garlic
  • 2 teaspoons chopped fresh parsley (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      1. Melt I Can't Believe It's Not Butter!® Vegan in 12-inch nonstick skillet over medium-high heat and cook carrots, red pepper and broccoli, stirring occasionally, vegetables are until crisp-tender, about 6 minutes.
      2. Stir in garlic and cook 30 seconds. Stir in parsley, salt and black pepper.
      When sauteing your broccoli, carrots & bell peppers angle your pan downwards to avoid uneven cooking. This way they’ll all get equally golden, and if you’re feeling fancy flick the pan upwards. Sauteing veggies should be an Olympic sport.

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