Braised Vegetables with Cranberries & Pistachios
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
2 garlic cloves, finely chopped
2 cups large chunks peppers
2 cups bite-sized pieces of zucchini
2 cups 2-in (5-cm) pieces of asparagus
¼ cup White Cranberry Cocktail
2 tbsp honey
salt and pepper
3 tbsp dried cranberries, chopped
3 tbsp dried pistachios, chopped
1 tbsp olive oil
2 garlic cloves, finely chopped
2 cups large chunks peppers
2 cups bite-sized pieces of zucchini
2 cups 2-in (5-cm) pieces of asparagus
¼ cup White Cranberry Cocktail
2 tbsp honey
salt and pepper
3 tbsp dried cranberries, chopped
3 tbsp dried pistachios, chopped
Directions
1In 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.
2Add 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
