How many calories are in Spring Vegetable Sauté?

One serving has 138 kcal. The recipe makes 4 servings (1/4 of recipe (133g) each).

How much protein is in Spring Vegetable Sauté?

4 g of protein per serving, with 29 g of carbohydrates and 1 g of fat.

What do I need to make Spring Vegetable Sauté?

11 ingredients: 1 teaspoon olive oil, 1/2 cup sweet onion (sliced), 1 garlic clove (finely chopped), 3 new potatoes (tiny, quartered), 3/4 cup carrot (sliced) and 3/4 cup asparagus pieces ….

Spring Vegetable Sauté

Name: Spring Vegetable Sauté
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1/2 cup sweet onion (sliced); 1 garlic clove (finely chopped); 3 new potatoes (tiny, quartered); 3/4 cup carrot (sliced); 3/4 cup asparagus pieces; 3/4 cup sugar snap peas, or green beans; 1/2 cup radishes (quartered); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dill (dried)

Bursting with delicious spring flavors, this delicious sauté is perfect with a side of roasted chicken, fish, or tofu.

138kcal per serving

4 gprotein

29 gcarbohydrates

1 gfat

4servings (1/4 of recipe (133g))

Ingredients

1 teaspoon olive oil nutrition facts
1/2 cup sweet onion (sliced) nutrition facts
1 garlic clove (finely chopped) nutrition facts
3 new potatoes (tiny, quartered) nutrition facts
3/4 cup carrot (sliced) nutrition facts
3/4 cup asparagus pieces nutrition facts
3/4 cup sugar snap peas, or green beans nutrition facts
1/2 cup radishes (quartered) nutrition facts
1/4 teaspoon salt nutrition facts
1/4 teaspoon black pepper nutrition facts
1/2 teaspoon dill (dried)

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	138 kcal
Total fat	1 g	1%
Saturated fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	177 mg	8%
Total carbohydrates	29 g	11%
Dietary fiber	5 g	18%
Total sugars	4 g
Added sugars	0 g	0%
Protein	4 g	8%
Vitamin D	0 µg	0%
Calcium	46 mg	4%
Iron	2 mg	11%
Potassium	752 mg	16%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Wash hands with soap and water.
Heat the oil in a skillet. Cook the onion for 2 minutes, then add the garlic and cook another minute
Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
If the vegetables start to brown, add a tablespoon or two of water.
Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender -- about 4 minutes more.
Serve immediately.

Notes

Learn more about: Onions Garlic Potatoes Carrots Asparagus Peas Green Beans Radishes Herbs

Source

US Department of Health and Human Services National Cancer Institute

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/spring-vegetable-saute, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.