Two-Step Steamed Vegetables with Sage Drizzle
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 109 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 14 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 141 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 125% |
| vit C | 75% |
| folate | 27% |
-
4 carrots
2 cups (500 mL) cauliflower florets (about half a head)
2 cups (500 mL) brussels sprouts, halved
2 cups (500 mL) sugar snap peas, trimmed
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) white wine vinegar
1 clove garlic, minced
1 tsp (5 mL) crumbled dried sage
1/4 tsp (1 mL) each salt and pepper
Preparation:
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.
Additional Information
-
Tip: You can use broccoli instead of cauliflower and green beans instead of peas.
Source
Canadian Living Magazine: January 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »