Keto Autumn Vegetable Medley
How to Make It
Step 1
Prepare all the vegetables first. Give the carrots a small chop. Quarter the brussel sprouts, removing any hard bottoms. Chop the cauliflower. You can chop the kale or simply rip it up with your hands, removing the stem.
Step 2
Melt the butter in a large skillet over medium-low heat. Toss in the carrots, sprouts, and cauliflower. Leave the kale aside. Coat the veggies in the butter, then cover with a lid and cook on low for about 5 minutes. The firmer vegetables should be tender and the brussel sprouts should be bright green.
Step 3
Sprinkle all the seasonings over the skillet. Then, place the kale on top. Replace the lid, then let the kale cook down on its own for 2-3 minutes on a low heat. Remove the lid, and continually stir and cook the ingredients until the kale has cooked down significantly and the vegetables have browned edges.
Step 4
Serve hot!
Ingredients
- Baby Carrots – 2 ounce
- Brussel Sprouts by Great Value – 3 ounce
- Cauliflower, Raw – 4 ounce
- Kale – 2-¼ ounce
- Butter – 2 tablespoon
- Salt – 0.5 teaspoon
- Black Pepper – 0.5 teaspoon
- Italian Seasoning – 1 teaspoon
- Garlic Powder – 0.25 teaspoon
- Onion Powder – 0.25 teaspoon
- Spices Nutmeg Ground – ¼ tsp