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Prep Time
15 mins
Total Time
25 mins
Serves
4

Ingredients

1 tbsp
olive oil
15 mL
2
garlic cloves, finely chopped
0
2 cups
large chunks peppers
500 mL
2 cups
bite-sized pieces of zucchini
500 mL
2 cups
2-in (5-cm) pieces of asparagus
500 mL
1/4 cup
White Cranberry Cocktail
60 mL
2 tbsp
honey
30 mL
salt and pepper
3 tbsp
dried cranberries, chopped
45 mL
3 tbsp
dried pistachios, chopped
45 mL

Method

Step 1
In a skillet, heat oil over medium-high heat; add garlic and sauté for 1 min., or until barely golden. Add peppers and cook for 1 min., stirring. Add remaining vegetables and cook for another 1 min. while stirring.
Step 2
Add cranberry juice, honey, and salt and pepper to taste. Reduce heat to medium-low; cover pan and cook vegetables for 6 min., or until desired tenderness. Garnish with chopped cranberries and pistachios.

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Characteristics

30 Minutes or Less Side Dish

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
170
Fat:
7 g
Saturated Fat:
1 g
Carbs:
26 g
Fibre:
5 g
Protein:
5 g
Sodium:
15 mg
Potassium:
560