Sauteed Carrots and Red Bell Peppers Recipe

Sauteed Carrots and Red Bell Peppers Recipe

  • 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 2 medium carrots, cut diagonally into 1/4-inch-thick slices
  • 1 red bell pepper, cut into 1-inch pieces
  1. In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.
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