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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 82.4
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 227.0 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Lemon Braised Vegetables calories by ingredient
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Lemon Braised Vegetables

Submitted by: NATBAER

Introduction

This is a recipe by Jillian Michael's. The recipe calls for 2 lbs mixed vegetables, and I chose carrots, cauliflower, broccoli, and peppers. I think next time I would leave out the carrots, use only one pepper, and increase the broccoli and cauliflower. Still, I like the lemon mustard sauce and I would try it again. This is a recipe by Jillian Michael's. The recipe calls for 2 lbs mixed vegetables, and I chose carrots, cauliflower, broccoli, and peppers. I think next time I would leave out the carrots, use only one pepper, and increase the broccoli and cauliflower. Still, I like the lemon mustard sauce and I would try it again.
Number of Servings: 5

Ingredients

    1 tbsp olive oil
    2 lbs mixed vegetables (I used about 1 cup each chopped celery and carrots, 2 bell peppers, 5 oz broccoli crowns, and 6 oz cauliflower)
    1/4 cup chopped white onion
    2/3 cup chicken broth
    2 tsp lemon juice
    2 tsp dijon mustard

Directions

Heat oil in large skillet. Add veggies and cook, stirring often, until soft and browning (about 5 minutes). Pour chicken broth in, cover, and simmer until veggies are soft and liquid is absorbed. Add lemon juice and dijon mustard and stir. Season to taste.

Number of Servings: 5

Recipe submitted by SparkPeople user NATBAER.






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Member Ratings For This Recipe

  • I just totally forgot to add the bell peppers and it still tastes great. The veggies are so soft and the flavor is mild without being bland. I paired this with the SparkRecipe ''Lemon Pepper Pork Chops'' for a perfect healthy meal. - 11/23/10

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