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.