This makes a great side dish for those Holiday feasts approaching. Colorful, full of flavor and nutrition this should be a welcome addition at a time of the year we tend to load our tables with starches, sweets and proteins in abundance. Remember small portions is the best way to not overindulge on holiday meals. Low fat, soluable fiber, cruciferous and antioxidant rich this recipe is also gluten-free.
Autumn Vegetable Medley
Yield: 4 servings
10 oz (about 10 each) Brussels sprouts trim bottoms and quarter
7 oz red cabbage (quarter head) cut into strips
6 oz yellow onion (half a large) julienne
3 oz baby carrots
4 cloves of garlic chopped
1 apple (any local semi tart variety) cut into slices
1 tablespoon honey
2 teaspoons Kosher salt
1 teaspoon ground cardamom
1 teaspoon E.V.O.O.
Heat oil in a wok or heavy saucepan. Add onions and garlic and sweat them. Add remaining ingredients and sauté for 5-7 minutes till vegetables are tender but still have a crunch to them.
© 2010 Aron David Bradley