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Ингредиенты
- 1 1/2 lb Brussel sprouts, trimmed & halved
- 4 x Carrots, sliced on diagonal
- 3 Tbsp. Extra virgin olive oil
- 2 x Red bell pepper, cut in 1/4" strips
- 3 x Bulbs fennel, * see note
- 6 x Cloves garlic, chopped Grated zest of 1 lemon
- 2 Tbsp. Fresh lemon juice Salt and pepper
Инструкции
- * Trim fennel, cut in half, core and cut into 1/2" thick strips.
- Cook the brussel sprouts and carrots in a large pot of boiling water till nearly tender, about 7 min. Rinse and quickly cold under cool running water. Drain well and pat dry.
- Heat oil in a large skillet or possibly wok over medium-high heat. Add in bell pepper, fennel, and garlic and stir fry till crsip-tender, 3-5 min. Add in brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 min longer. Season with salt and pepper.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 119 | |
| Calories from Fat 49 | 41% |
| Total Fat 5.57g | 7% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 706mg | 20% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 4.01g | 3% |
| Protein 3.99g | 6% |
