I like to bring healthy, vegetable based dishes to
any potluck or other “bring a dish” party. They are always popular, and (sadly)
are often the only vegetables other than crudités on the table. Healthy side
dishes are more important at the holidays than ever, for the obvious reason
that we all tend to overeat unhealthful foods this time of year. Do yourself
and your friends and family a favor – whip up this delicious
and quick-to-prepare veggie dish, which also will enhance your own holiday table.
RECIPE:
Sliced Brussels Sprouts with Mushrooms and Peppers
Serves
10-12
Ingredients:
¼ cups canola oil
2 cups diced fresh mushrooms
2 large red or yellow bell peppers, seeded and diced
3 T minced garlic
6 cups sliced Brussels sprouts
1 cup (more or less) chicken or vegetable broth or
stock
Salt and pepper, to taste
Instructions:
Heat oil in a large, deep sided frying pan to medium
heat. Add mushrooms and peppers and stir-fry for 3-4 minutes, until vegetables
start to soften a little. Stir in garlic and sprouts and add half the broth.
Stir-fry for another 3-4 minutes, adding more broth as needed to keep the
vegetables moist.
Add salt and pepper, cover the pan and reduce heat
to medium-low. Cook for approximately 5 more minutes. Remove from heat when
sprouts reach your preferred level of doneness, which will depend on how
thickly you have sliced them and how al dente you like the veggies. Adjust
seasonings to taste, spoon into a serving dish or traveling container (if
bringing to a potluck dinner). May be served warm or at room temperature.
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