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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

Directions

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.

Tip

An endless variety of vegetables such as green beans, snow peas, bok choy or carrots can also be used with this recipe. Almonds, walnuts or pine nuts are all tasty substitutes for pistachios.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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
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