Cranberry-pistachio braised vegetables
Cranberry-pistachio braised vegetables

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 60 mL (1/4 cup) white cranberry juice
  2. 500 mL (2 cups) white asparagus, trimmed and cut in chunks
  3. 500 mL (2 cups) baby zucchini, sliced in half
  4. 500 mL (2 cups) baby sweet peppers, sliced in half
  5. 2 garlic cloves
  6. 15 mL (1 tbsp.) Compliments olive oil
  7. 30 mL (2 tbsp.) honey
  8. To taste, salt and pepper
  9. 45 mL (3 tbsp.) finely chopped dried cranberries
  10. 45 mL (3 tbsp.) finely chopped pistachios

Directions

  1. In a casserole pan, heat oil over medium-high heat; add garlic and sauté for 1 minute, or until barely golden.
  2. Add vegetables and cook for 2 minutes, stirring. Add cranberry juice, honey, and salt and pepper to taste. Reduce heat to medium-low; cover pan and cook vegetables for 30 minutes, or until tender and somewhat wilted.
  3. Garnish with chopped cranberries and pistachios. Serve vegetables as a side dish for honey-garlic seasoned chicken tournedos, available at the Ready-to-Cook counter.

Variation: An endless variety of vegetables can be used! Replace the cranberry juice by chicken stock and the cranberries and pistachios by a mix of dried apricots and pecans.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more