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DIFFICULTY LEVEL
Ingredients
- 2/3 cup (1 large) red beets, peeled and 1 inch diced
- 1 cup baby carrots (2 inch pieces), scrubbed
- 1 and 1/3 cups pattypan squash, ends removed, cut into thin wedges
- 1 and 2/3 cups green beans cut in 2 1/2 inch pieces
- Butter-flavor cooking spray
- 2 tablespoons orange juice concentrate
- 1/2 teaspoon dry thyme leaves
- 1/4 teaspoon garlic powder
- 1 cup black olives, pitted
Instructions
- Steam beets until crisp tender, about 5 minutes; set aside.
- Steam carrots and squash about 3-4 minutes, add green beans and continue steaming just until crisp tender.
- Coat large nonstick skillet with cooking spray (approximately 3-4 second spray).
- Add orange juice concentrate, thyme, garlic powder and olives and heat over medium high heat.
- Stir in carrot mixture and heat through; sprinkle with beets and serve.
Nutritional Information
Serving Size: 3-4
Calories: 92
Total Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 8 g
Sodium: 311 mg
Carbs: 15 g
Protein: 2 g