Braised Vegetables with Cranberries and Pistachios

Prep time: 15min
Total time: 22min
Serves 4
1 tbsp
Pure Olive Oil
15 mL
2
garlic cloves, finely chopped
0
2 cups
sweet pepper, cut into chunks
500 mL
2 cups
baby zucchini, cut lengthwise and into chunks
500 mL
2 cups
green asparagus, trimmed and cut in chunks
500 mL
1/4 cup
White Cranberry Cocktail
60 mL
2 tbsp
Liquid Honey
30 mL
salt and pepper
3 tbsp
Dried and Sweetened Cranberries, chopped
45 mL
3 tbsp
dried pistachios, chopped
45 mL
¼ 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 mg

Directions

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

  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.