Mixed Baby Vegetables Recipe

Wash and dry all vegetables. Trim carrot ends if needed. Halve baby zucchini and yellow squash lengthwise if larger than bite-size. Trim and remove strings from sugar snap peas. Halve or quarter baby bell peppers so all pieces are roughly uniform. Mince the garlic and finely chop the shallot. Zest and juice the lemon; measure thyme and chop parsley if not prepped.

Heat pan

Place a large sauté pan or skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Heat until butter is foamy and oil shimmers, about 1 minute.

Sear root vegetables first

Add the baby carrots to the pan in a single layer. Cook without moving for 2 minutes to develop slight color, then toss or stir and cook another 2–3 minutes until beginning to brown and slightly tender.

Add firmer vegetables

Add the baby zucchini and yellow squash to the pan. Stir to combine and cook 3 minutes, letting them get a little color on the cut sides.

Aromatics and quicker vegetables

Push vegetables to the edge, add remaining 1 tablespoon butter to the center, then add the shallot and minced garlic. Sauté 30–45 seconds until fragrant (do not let garlic burn). Add sugar snap peas and bell peppers, toss everything together.

Steam briefly

Pour the tablespoon of broth into the pan and immediately cover with a lid for 1–2 minutes to create steam. This helps finish cooking without overbrowning. After 1–2 minutes, remove lid and check tenderness: vegetables should be crisp-tender.

Lower heat to medium. Add thyme, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using). Toss to coat and cook 30–45 seconds to let flavors meld.

If using spinach, add it now and toss until just wilted, about 30 seconds. Taste and adjust seasoning with additional salt and pepper if needed.

Remove from heat. Stir in chopped parsley and toasted sliced almonds (if using). Transfer to a serving dish and serve warm.