Easy and Beautiful: Colorful Veggie Saute Recipe

It's getting chilly here in Nebraska! Fall is officially here, and that means we are taking up the last of our garden and putting the produce to good use!

We had lots and lots of carrots this year. All colors came out of the soil, so I have been enjoying this very simple way to saute them. Adding extra colorful details and other root veggies makes them extra delicious!

To create this dish, you'll need:

• 1 small yellow squash
• 1 red onion, sliced
• 3-4 large carrots or other root veggies
• 1 handful of fresh green beans, cut into 1-inch sections
• 1 garlic clove minced
• 1 tablespoons olive oil

Allow the oil to get hot (medium high heat works best) in a skillet. Add the clove of garlic and, once it begins to sizzle, add the remaining veggies.  Stir constantly until some of the pieces begin to brown and the onions become see-through. Add 1/4 cup water, and cover with a lid.  Continue cooking until the carrots begin to get tender. Remove lid for the last 2 minutes of cooking, keep stirring, and add additional oil if the pan begins to get to dry or the veggies stick. Salt and pepper to taste before serving.

For an added delicious flavor, you might want to use Carrington Farms liquid coconut oil infused with garlic oil. I LOVE, LOVE, LOVE this product. It's a bit expensive, but we use about a bottle a week, and it is so worth it. You can skip the minced garlic if you use this (or keep it in if you like it very bold!)

This makes a delicious, healthy, and beautiful side dish alongside grilled chicken or fish. Try it tonight! Here's a tasty way to use fruitcake! This easy no-bake parfait is sweet and delicious!

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