Preparation Time: 30 Minutes
  • 1 teaspoon Olive oil
  • ½ cup Sweet onion, sliced
  • 1 Garlic clove, finely chopped
  • 3-4 Potatoes, quartered
  • ¾ cup Carrots, sliced
  • ¾ cup Asparagus, cut into pieces
  • ¾ cup Sugar snap peas (or green beans)
  • ½ cup Radishes, quartered
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper
  • ½ teaspoon Dried dill
Heat oil in a skillet. Cook the onions for 2 minutes and then add garlic and cook for another minute. Stir in potatoes and carrots. Cover, turn the heat on low. Cook until tender. Add aspargus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender. Serve immediately.
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):  
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Nutrition Information per Serving:
Calories: 80
Total Fat: 1.5g
Saturated Fat: 0g
% of Calories from Fat: 17%
Protein: 3g
Carbohydrates: 14g
Cholesterol: 0mg
Dietary Fiber: 3g
Sodium: 200mg

Recipe courtesy of the National Cancer Institute.
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