A SPICY SAUTE full of things that are colorful, good for you–and also, of course, really delicious.

Hot Peppers and Sauteed Vegetables

Ingredients

1 jalapeno pepper

2 garlic cloves

1 tsp. fresh parsley

⅛ tsp. red pepper flakes

1 tsp. sea salt

½ tsp. paprika

½ bunch broccoli

½ large red onion

2 tsp. olive oil

2 c. baby carrots

Mince the jalapeno, garlic, and parsley. Combine the pepper flakes, sea salt, and paprika. Cut the broccoli into florets and julienne the red onion.

In a sauté pan heat olive oil over medium heat and add the carrots, onions, and broccoli to the pan. Sauté for 4–5 minutes. Add the parsley, spices, jalapeno, and garlic to the sauté pan and finish cooking for 2–3 more minutes so the carrots become tender.

Makes:  4 servings

Prep time:  10 minutes

Cook time:  10 minutes

Chef’s Tips

To help control the amount of spice from the jalapeno remove the seeds before chopping, or keep them in to add more heat.