Two-Step Steamed Vegetables with Sage Drizzle
This recipe makes 6 servings
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 |
Ingredients
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
- Keywords : Sides; Carrots; Cauliflower; Brussels sprouts; Steam;
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