VEGETABLE SKILLET TRIO WITH GARLIC & ONION

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By Rose Mary Mogan
from Sauk Village, IL

This simple yet tasty & colorful vegetable dish is so tasty & delicious. We love veggies & I am always trying different combinations together. This one is definitely a winner. It is economical & the addition of a little steak seasoning was all that was needed to add flavor. I combined turnip bottoms, carrots, garlic, red onions & Brussels sprouts in a bit of olive oil, cooked till tender & served while still piping hot. You could add a bit of freshly shredded parmesan cheese if desired, but we enjoyed this dish just plain as it was. It was so delicious that it was all I had for dinner.

serves 6-8 depending on portion size
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients

  • 2 lb
    fresh or frozen brussels sprouts
  • 1/2 lb
    baby carrots, cut into circles
  • 5 md
    turnip, washd peeled & cubed
  • 1 md
    red onion cubed or sliced
  • 8 clove
    garlic, sliced
  • 2 tsp
    steak seasoning, divided
  • 4 Tbsp
    olive oil, divided
  • 1/4-1/3 c
    water, only if needed optional
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How To Make

  • 1
    Trim Brussels sprouts and cut in half for easier cooking if desired. Slice the onions and combine with Brussels sprouts.
  • 2
    Peel turnip bottoms, then slice and cube. Then slice baby carrots, and combine with he turnips, and add in the sliced garlic cloves.
  • 3
    Add 2 tablespoons of olive oil to large skillet, heat till oil is hot, then add in the mixed turnip with carrots and garlic, and sauté until vegetables are crisp tender. Season with 1 teaspoon of steak seasoning. Remove from heat to a medium size bowl.
  • 4
    Now add in the remaining 2 tablespoons of olive oil, and heat till hot, then add in the onion with Brussels sprouts, and cook until sprouts are almost tender, season with remaining steak seasoning and stir until mixed, then add in the cooked turnip combo, and stir to blend together, add the water if needed to prevent sticking, and continue to cook until vegetables are tender as desired.
  • 5
    Serve while veggies are still hot, add shaved or shredded cheese if desired.
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