Hot Peppers and Sautéed Vegetables

Ingredients

• 1 Jalapeno Pepper
• 2 Cloves Garlic
• 1 Teaspoon Fresh Parsley
• 1/8 Teaspoon Red Pepper Flakes
• 1 Teaspoon Sea Salt
• 1/2 Teaspoon Paprika
• 1/2 Bunch Broccoli
• 1/2 Large Red Onion
• 2 Teaspoon Olive Oil
• 2 Cups Baby Carrots

Preparation

1. Mince the jalapeno, garlic, and parsley. Combine the pepper flakes, sea salt, and paprika. Cut the broccoli into florets and julienne the red onion.
2. 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.