Friday, November 16, 2012

Your best contribution to holiday potlucks

I like to bring healthy, vegetable based dishes to any potluck or other “bring a dish” party. They are always popular, and (sadly) are often the only vegetables other than crudités on the table. Healthy side dishes are more important at the holidays than ever, for the obvious reason that we all tend to overeat unhealthful foods this time of year. Do yourself and your friends and family a favor – whip up this delicious and quick-to-prepare veggie dish, which also will enhance your own holiday table.

RECIPE: Sliced Brussels Sprouts with Mushrooms and Peppers
Serves 10-12

¼ cups canola oil
2 cups diced fresh mushrooms
2 large red or yellow bell peppers, seeded and diced
3 T minced garlic
6 cups sliced Brussels sprouts
1 cup (more or less) chicken or vegetable broth or stock
Salt and pepper, to taste

Heat oil in a large, deep sided frying pan to medium heat. Add mushrooms and peppers and stir-fry for 3-4 minutes, until vegetables start to soften a little. Stir in garlic and sprouts and add half the broth. Stir-fry for another 3-4 minutes, adding more broth as needed to keep the vegetables moist.
Add salt and pepper, cover the pan and reduce heat to medium-low. Cook for approximately 5 more minutes. Remove from heat when sprouts reach your preferred level of doneness, which will depend on how thickly you have sliced them and how al dente you like the veggies. Adjust seasonings to taste, spoon into a serving dish or traveling container (if bringing to a potluck dinner). May be served warm or at room temperature.

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