Yield: 8 Servings
|1½ pounds||Brussel sprouts; trimmed & halved|
|4 \N||Carrots; sliced on diagonal|
|3 tablespoons||Olive oil|
|2 \N||Red bell pepper; cut in 1/4\" strips|
|3 \N||Bulbs fennel; * see note|
|6 \N||Cloves garlic; minced|
|\N \N||Grated zest of 1 lemon|
|2 tablespoons||Fresh lemon juice|
|\N \N||Salt and pepper|
* trim fennel, cut in half, core and cut into ½" thick strips.
Cook the brussel sprouts and carrots in a large pot of boiling water until nearly tender, about 7 minutes. Rinse and quickly cool under cold running water. Drain well and pat dry.
Heat oil in a large skillet or wok over medium-high heat. Add bell pepper, fennel, and garlic and stir fry until crsip-tender, 3-5 minutes. Add brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes longer. Season with salt and pepper.
Per serving: 108 Calories; 5g Fat (41% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 43mg Sodium NOTES : Very colorful and visually appealing; a nice, light side dish with heavier meals, such as Thanksgiving dinner. Substitute sliced yellow summer squash if fennel isn't used.
Recipe by: Good Food, Nov 1987
Posted to MC-Recipe Digest V1 #856 by shade <liveoak@...> on Oct 21, 1997