UC Davis Health System
09/25/2025 | News release | Distributed by Public on 09/26/2025 13:16
Sautéed Fall Vegetables
Serves 4
Ingredients
4oz parsnip
4oz carrot
4oz brussels sprouts
4oz gold beets
2tbs oil
Salt and pepper to taste
Preparation
- Peel parsnip, carrots, and gold beets. Dice into ½" cubes. Set aside.
- Cut bottoms off brussels sprouts and thinly slice. Set aside.
- Heat up sauté pan to medium heat. Add in oil, carrot, parsnips, and gold beets.
- Sauté vegetables for about 5 minutes or until parsnip and carrots soften.
- Add in brussels sprouts and sauté for another minute. Season with salt and pepper.
UC Davis Health System published this content on September 25, 2025, and is solely responsible for the information contained herein. Distributed via Public Technologies (PUBT), unedited and unaltered, on September 26, 2025 at 19:16 UTC. If you believe the information included in the content is inaccurate or outdated and requires editing or removal, please contact us at [email protected]