President Obama Winter Vegetables Medley
Created by dienia b on December 2, 2023
- Servings: 10
- Prep Time: 20m
- Cook Time: 60m
- Recipe #41933
Ingredients
- 2 pounds green asparagus, woody stem removed
- 2 pounds carrots, peeled, cut oblong or large dice
- 1 pound frozen brussel sprouts
- 1 pound wax beans, ends snipped
- 2 ounces butter
- 1 orange, zested
- 4 ounces olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, to taste.
How to Make
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Asparagus
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Step 1: Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper.
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Step 2: Lay flat in a large heavy bottomed sauté pan and cook until lightly browned.
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Step 3: Using tongs, rotate the asparagus to brown other sides, usually 2 or 3 minutes per side.
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Step 4: The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.
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Carrots
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Step 5: Bring 3 qt salted water to a boil.
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Step 6: Add carrots to water and cook until folk tender.
How to Make
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Step 7: Drain the water from the pot and toss in 1 ounce of butter and zest of orange and mix until carrots are coated.
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Step 8: Season with pinch of salt and pepper.
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Step 9: Keep warm until ready to serve.
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Brussel sprouts
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Step 10: Preheat a heavy bottom sauté pan.
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Step 11: Add 2 oz oil to sauté pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan.
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Step 12: If sprouts are too big, you can cut them in half. Keep warm until ready to serve.
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Yellow wax beans
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Step 13: Bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness.
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Step 14: Remove from water and toss with 1 ounce of butter and season with salt and pepper.
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Step 15: Combine all cooked vegetables and serve.