Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Brussel sprouts; trimmed & halved |
| 4 | Carrots; sliced on diagonal |
| 3 tablespoons | Olive oil |
| 2 | Red bell pepper; cut in 1/4" strips |
| 3 | Bulbs fennel; * see note |
| 6 | Cloves garlic; minced |
| Grated zest of 1 lemon | |
| 2 tablespoons | Fresh lemon juice |
| 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