Lemon Braised Vegetables
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
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
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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.
Number of Servings: 5
Recipe submitted by SparkPeople user NATBAER.
Member Ratings For This Recipe
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