Sauteed Purple Carrot and Vegetable Medley Recipe

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.

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.

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.

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.