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prep time
5 min
cook time
18 min
ready time
23 min
Low Carb Cold Weather Vegetable Medley
This vegetable medley includes three main veggies: asparagus, zucchini, and butternut squash. You can usually find these produce items in stock at your grocery store or farmer’s market during cold-weather seasons like Autumn and Winter. Depending on where you live, you may even find these ingredients during late summer or nearly year-round! An assortment of seasonings includes tastes and smells you’d experience around the holidays: dried thyme and rosemary, and a pinch of nutmeg. However, seasonings are easy to adjust to your liking. A coating of butter and topping of toasted pecans finishes the Keto side dish. This side dish is very easy to make in larger batches for meal prepping. It’s also a beautiful vegetable dish to serve at the family table. Read further for seasonal changes you can make in this recipe.
Changing The Recipe Seasonally
Although this Keto recipe will be best enjoyed during cold seasons, you can make seasonal adjustments that still fit your macros. Asparagus can be found almost all year in large grocery stores. Zucchini is also known as “winter squash”. It’s during Autumn and Winter that zucchini is the largest and most available. During summer months, simply opt-in for “summer squash” or yellow squash. Butternut squash will be nearly impossible to find during warm months, but the carbohydrates can be substituted with eggplant or green beans. You can also change your dried herbs for fresh herbs during warmer months as well.
Fresh Vs. Frozen Produce
You’ll notice in the ingredients this Keto side dish recipe utilizes fresh asparagus and zucchini but frozen butternut squash. Asparagus and zucchini can be easily chopped and cooked down to a yummy texture for eating. However, butternut squash takes longer to prepare if starting with fresh squash. Choosing cubed frozen butternut squash from your grocery store will save you tons of time and is what helps make this recipe quick and easy for your busy life. If only fresh butternut squash is available to you, you can always roast it in advance and freeze your own prepared butternut squash cubes. You only need olive oil and possibly salt and pepper to your liking!
Jessica L.
Net Carbs
9.5 g
Fiber
4.1 g
Total Carbs
13.6 g
Protein
4.5 g
Fats
17 g
207 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Asparagus, Raw
3-½ ounce
Zucchini
5 ounce
Olive Oil
½ tablespoon
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Garlic
1 teaspoon
Onion Powder
⅛ teaspoon
Nutmeg Ground
⅛ tsp
Thyme, Dried
¼ teaspoon
Rosemary, Dried
¼ teaspoon
Squash Butternut Frozen Unprepared
3 ounce
Unsalted Butter
½ tablespoon
Arugula
1 ounce
Pecans, Raw
1 ounce
Recipe Steps
steps 4
23 min
Step 1
First, blanch the asparagus. Cut fresh asparagus stalks in half as you bring a pot of water to a boil. Drop the asparagus in the boiling water and cook for just 2 minutes. After 2 minutes, transfer the asparagus to an ice bath to halt the cooking.Step 2
Chop zucchini into ¼-inch thick pieces. Combine the zucchini with the asparagus in a large mixing bowl with the olive oil, salt, pepper, garlic, onion powder, nutmeg, thyme, and rosemary. Heat a large non-stick pan or skillet to high heat and pour in the seasoned vegetables. Let the asparagus and zucchini cook undisturbed until they are charred on one side.Step 3
Toss the asparagus and zucchini in the pan and reduce the heat to medium. Add in THAWED butternut squash to the pan. Occasionally toss while cooking until all the vegetables have darkened edges and the seasonings char to your liking. Then, reduce the heat to very low and melt the butter in the pan. Toss the ingredients until all the vegetables are coated in butter.Step 4
Take the pan off the heat and stir the arugula into the vegetables. The heat from the pan should naturally wilt the arugula. Transfer the cooked vegetables to a serving dish. Return the hot pan to the stove over low heat. Add chopped pecans to the pan and let them cook for about 60 seconds or until you can smell they’re toasted. Sprinkle the toasted pecans over the finished dish and serve.
