Steamed Vegetables with Sage

Author: Canadian Living

Healthful and equally delicious served hot or at room temperature, this dairy-free dish is colourful and fresh-tasting.

  • Portion size 8 servings

Ingredients

  • 4 carrots peeled and cut into 1/2-inch (1 cm) chunks
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 cups sugar snap peas trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced fresh sage
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons wine vinegar
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In steamer or Dutch oven with 1 inch (2.5 cm) deep water, cover and steam carrots for 8 minutes.

Add cauliflower, broccoli and peas to basket; steam, covered, until tender-crisp, about 5 minutes.

Meanwhile, in small microwaveable bowl, whisk together oil, sage, vinegar, lemon rind, salt and pepper; microwave at high for 30 seconds or until warm. Serve over vegetables.

Nutritional facts Per each of 8 servings: about

  • Sodium 94 mg
  • Protein 2 g
  • Calories 67.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 44.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steamed Vegetables with Sage

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