Braised Vegetables with Cranberries & Pistachios

  • Prep Time 15 min
  • Total Time 25 min
  • Serves: 4

Ingredients

  • 1 tbsp olive oil 15 mL
  • 2 garlic cloves, finely chopped 0
  • 2 cups large chunks peppers 500 mL
  • 2 cups bite-sized pieces of zucchini 500 mL
  • 2 cups 2-in (5-cm) pieces of asparagus 500 mL
  • 1/4 cup White Cranberry Cocktail 60 mL
  • 2 tbsp honey 30 mL
  • salt and pepper
  • 3 tbsp dried cranberries, chopped 45 mL
  • 3 tbsp dried pistachios, chopped 45 mL

Directions

  • Step 1

    In a skillet, heat oil over medium-high heat; add garlic and sauté for 1 min., or until barely golden. Add peppers and cook for 1 min., stirring. Add remaining vegetables and cook for another 1 min. while stirring.

  • Step 2

    Add cranberry juice, honey, and salt and pepper to taste. Reduce heat to medium-low; cover pan and cook vegetables for 6 min., or until desired tenderness. Garnish with chopped cranberries and pistachios.

Tip

An endless variety of vegetables such as green beans, snow peas, bok choy or carrots can also be used with this recipe. Almonds, walnuts or pine nuts are all tasty substitutes for pistachios.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 170
  • Fat 7 g
  • Saturated Fat 1 g
  • Carbs 26 g
  • Protein 5 g
  • Fibre 5 g
  • Sodium 15 mg
  • Potassium 560