Sautéed Vegetable Medley
This super scrumptious Sautéed Vegetable Medley is gluten-free, dairy-free, Whole 30 compliant, and full of flavor! Your body will thank you for all the nutrients that come jam packed into these veggies. But the real winners will be your tummy because they taste so good!
The earthy sweetness of the allspice will pull out the natural flavors of the brussels sprouts, potatoes, carrots, and broccoli. Cooking them just right will create a hearty, easy-to-eat texture that makes these veggies a joy to eat.
We really like to cook things in a cast iron skillet, and this Sautéed Vegetable Medley is no exception. The cast iron takes a little bit longer to heat up compared to a regular metal pan, but it provides a much more through and consistent level of heat. With proper care and maintenance, it will provide you with quality cooking experiences for many, many years to come! Lauren loves this Lodge 12 inch seasoned cast iron skillet. It changed everything about the cooking experience, in a good way!
If you are following Whole 30 for a month (or if you just like healthy, easy meals!) these sautéed veggies make a simple and easy lunch that you can easily divide into some tupperware and take on-the-go. Depending on the occasion you’re cooking for, this also makes a great side dish!
Take these vegetables to the next level by adding some Roasted Red Pepper Sauce on top. Seriously — the paprika and other flavors of the sauce will add a fantastic new dimension to these veggies that is sure to blow your mind and have you coming back for more!
Are you doing Whole 30 right now? Check out the rest of our Whole 30 recipes!
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