Ingredients:
4 1/2 cups broccoli florets, small
2 1/2 cups cauliflower florets, small
1 1/2 cups carrots, diagonally sliced 1/4 inch slices
1 tablespoon canola oil
1 teaspoon salt ( to taste)
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon crushed red pepper flakes ( to taste)
1 cup sour cream ( reduced fat ok)
2 tablespoons cider vinegar
1 tablespoon mild honey ( to taste)
1/2 cup thinly sliced green onions
1/2 cup toasted pine nuts or 1/2 cup coarsely chopped toasted peanuts
Directions:
Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water;
drain well.
Combine oil, salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly.
Combine spice mixture, sour cream, vinegar, and honey in a bowl; whisk well. Add to broccoli mixture; toss well to coat. Stir in green onions just before serving, and sprinkle with nuts.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.