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.
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.
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.