Hot Peppers and Sauteed Vegetables

By Dr Mark Hyman Published: May 18, 2010

• Yield: 4 Servings
• Prep: 10 mins
• Cook: 10 mins
• Ready In: 20 mins

A spicy saute full of things that are colorful, good for you--and also, of course, really delicious.

Ingredients

• 1 Jalapeno Pepper
• 2 Cloves Garlic
• 1 Teaspoon Fresh Parsley
• 1/8 Teaspoon Red Pepper Flakes
• 1 Teaspoon Sea Salt
• 1/2 Teaspoon Paprika
• 1/2 Bunch Broccoli
• 1/2 Large Red Onion
• 2 Teaspoon Olive Oil
• 2 Cups Baby Carrots

Instructions

1. Mince the jalapeno, garlic, and parsley. Combine the pepper flakes, sea salt, and paprika. Cut the broccoli into florets and julienne the red onion.
   
2. In a sauté pan heat olive oil over medium heat and add the carrots, onions, and broccoli to the pan. Sauté for 4–5 minutes. Add the parsley, spices, jalapeno, and garlic to the sauté pan and finish cooking for 2–3 more minutes so the carrots become tender.
   

• Cuisine: American
• Course: Side Dish
• Skill Level: Easy

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