Two-Step Steamed Vegetables with Sage Drizzle

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2006

Ingredients

  • 4 carrots
  • 2 cups cauliflower florets (about half a head)
  • 2 cups Brussels sprouts halved
  • 2 cups sugar snap peas trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon crumbled dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Pour enough water into Dutch oven to come 1 inch (2.5 cm) up side. Place steamer basket in pot, making sure basket sits above water; cover and bring to boil.

Peel and cut carrots into 1/2-inch (1 cm) thick chunks. Place in steamer basket; cover and steam for 8 minutes.

Add cauliflower, brussels sprouts and sugar snap peas to basket; steam, covered, until tender-crisp, about 5 minutes. Transfer to warmed platter.

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

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 141 mg
  • Protein 4 g
  • Calories 109.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 125.0
  • Vitamin C 75.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Two-Step Steamed Vegetables with Sage Drizzle

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