This recipe originally appeared on my tumblr. I’ve copied it below and fixed a couple of typos.
Skillet Vegetables Recipe
3 Hierloom carrots (one white, one orange, one purple) – sliced
2-4 Fingerling Potatoes, sliced
1 red bell pepper, cleaned and cut into bite-sized pieces
2 shallots, cleaned and chopped
1 teaspoon pre-chopped garlic (the kind that comes in jars in water not oil)
2 tablepoons (roughly) salted butter (sweet cream butter)
2 tablespoons (roughly) olive oil
Lawry’s seasoning pepper
Melt butter and olive oil together in frying pan or skillet. Once butter is melted, add sliced veggies. Add garlic after carrots and potatoes have cooked for 1-3 minutes and are starting to soften. Sprinkle salt, pepper, and paprika directly on veggies to taste then mix. Cook, stirring with wooden or plastic spoon or spatula until done. Transfer to serving bowl. It takes probably 10-15 minutes to cook, another 10 or so to cut everything up.
This is an INFINITELY variable recipe. I basically cut up whatever extra veggies I have (potatoes, carrots, colored peppers, leeks, onion, jarred artichoke hearts, jarred fire-roasted peppers, etc) into bite-sized, roughly equivalent-sized pieces, and throw it in a frying pan or skillet with olive oil and butter. Cook until done. I usually add seasoning pepper. If using potatoes of any sort – I usually add paprika. You can use salt too, but it’s not necessary – I’ve made it plenty of times without extra salt.