Sauteed Purple Carrot And Vegetable Medley

• 2 tablespoons butter, divided
• 2 red potatoes, cut into cubes
• 2 red carrots, sliced
• 1 small yellow onion, chopped
• 6 Brussels sprouts, quartered, or to taste
• 1/2 green bell pepper, chopped
• 1/4 cup fresh peas, shelled, or to taste
• 4 cloves garlic, halved
• 3 sprigs fresh thyme, chopped, or to taste
• 1/2 teaspoon sea salt, or more to taste
• 1/2 teaspoon ground black pepper, or more to taste
• 1/4 cup water
• 2 cups fresh spinach

1. Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir potatoes and carrots in hot butter until browned, 2 to 3 minutes.
2. Stir Brussels sprouts, bell pepper, peas, garlic, thyme, sea salt, and black pepper into the potato mixture; cook and stir until vegetables are slightly browned, 2 to 3 minutes.
3. Pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
4. Stir remaining tablespoon butter and spinach into the vegetable mixture; toss to coat spinach in liquid. Cook until spinach wilts, about 5 minutes. Remove skillet from heat and adjust seasoning.

butter, red potatoes, red carrots, yellow onion, brussels, green bell pepper, fresh peas, garlic, thyme, salt, ground black pepper, water, fresh spinach

Taken from www.allrecipes.com/recipe/237094/sauteed-purple-carrot-and-vegetable-medley/ (may not work)