1 pound baby carrots, trimmed and halved lengthwise
1 pound baby starburst squash
1 pound baby pattypan squash
¼ cup butter
2 tablespoons olive oil
1 (8-ounce) bag sugar snap peas
2 shallots, sliced
2 tablespoons minced garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
Instructions
In a large Dutch oven, bring 3 quarts water and salt to a boil over high heat. Add carrots, return to a boil, and cook for 2 minutes. Add squash; cook until vegetables are crisp-tender, 3 to 4 minutes. Remove vegetables from water; drain.
In Dutch oven, heat butter and oil over medium heat until butter is melted. Add peas, shallot, and garlic; cook for 3 minutes, stirring frequently. Add carrots and squash; cook, stirring frequently, until tender, about 5 minutes. Add parsley, chives, lemon juice, salt, and pepper; cook for 1 minute, stirring constantly.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/spring-vegetable-medley-recipe/