Low Carb Cold Weather Vegetable Medley
How to Make It
Step 1
First, blanch the asparagus. Cut fresh asparagus stalks in half as you bring a pot of water to a boil. Drop the asparagus in the boiling water and cook for just 2 minutes. After 2 minutes, transfer the asparagus to an ice bath to halt the cooking.
Step 2
Chop zucchini into ¼-inch thick pieces. Combine the zucchini with the asparagus in a large mixing bowl with the olive oil, salt, pepper, garlic, onion powder, nutmeg, thyme, and rosemary. Heat a large non-stick pan or skillet to high heat and pour in the seasoned vegetables. Let the asparagus and zucchini cook undisturbed until they are charred on one side.
Step 3
Toss the asparagus and zucchini in the pan and reduce the heat to medium. Add in THAWED butternut squash to the pan. Occasionally toss while cooking until all the vegetables have darkened edges and the seasonings char to your liking. Then, reduce the heat to very low and melt the butter in the pan. Toss the ingredients until all the vegetables are coated in butter.
Step 4
Take the pan off the heat and stir the arugula into the vegetables. The heat from the pan should naturally wilt the arugula. Transfer the cooked vegetables to a serving dish. Return the hot pan to the stove over low heat. Add chopped pecans to the pan and let them cook for about 60 seconds or until you can smell they’re toasted. Sprinkle the toasted pecans over the finished dish and serve.
Ingredients
- Asparagus, Raw – 3-½ ounce
- Zucchini – 5 ounce
- Olive Oil – ½ tablespoon
- Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Garlic – 1 teaspoon
- Onion Powder – ⅛ teaspoon
- Nutmeg Ground – ⅛ tsp
- Thyme, Dried – ¼ teaspoon
- Rosemary, Dried – ¼ teaspoon
- Squash Butternut Frozen Unprepared – 3 ounce
- Unsalted Butter – ½ tablespoon
- Arugula – 1 ounce
- Pecans, Raw – 1 ounce