Sauteed Baby Vegetables


  • 1/4 lb fresh radishes (if you can't find baby, just cut full sized radishes in quarters)
  • 1/4 lb baby carrots
  • 1/4 lb fresh pea shoots
  • 1/4 lb fresh or frozen snap peas
  • 1/4 lb broad or Lima beans
  • 1 tbs olive oil
  • kosher salt and fresh cracked black pepper to taste
  • lemon wedges for squeezing

This is a side dish of tender baby vegetables that provide wonderful taste and beautiful color to any plate.


  • Add carrots, radishes, snap peas, Lima or broad beans to boiling water and par boil for about 3 minutes.
  • Remove vegetables from water and place then in an ice bath. (Ice water)
  • Once vegetables have cooled remove and dry them thoroughly with paper towels.
  • In a saute pan using medium low heat add the olive oil and bring up to temperature.
  • Add the carrots, radishes, snap and beans and saute lightly for about 3 minutes. Do not brown.
  • Add the pea shoots and saute for another 30 seconds
  • Place on individual plates along with you main entree and serve with a lemon wedges for squeezing if desired.

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