Name: Sautéed Veggies with Lemon Pepper
Prep time: 20 min
Total time: 20 min
Ingredients: 2 12-oz. pkg. fresh or California mix frozen vegetable medley (broccoli, cauliflower, and carrots); ¼ cup low-sodium vegetable broth; 1 tsp. dry mustard; 1 lemon; Freshly ground black pepper, to taste

Prep-time: 20 minutes / Ready In: 20 minutes
Makes 8 cups
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A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish. For even cooking, cut any extra-large broccoli and cauliflower florets into bite-size pieces.

By Nancy Macklin, RDN, May 21, 2020

Ingredients

2 12-oz. pkg. fresh or California mix frozen vegetable medley (broccoli, cauliflower, and carrots)
¼ cup low-sodium vegetable broth
1 tsp. dry mustard
1 lemon
Freshly ground black pepper, to taste

Instructions

In an extra-large skillet cook vegetables in broth over medium 6 to 8 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Remove 1 tsp. zest from lemon. (Reserve rest of lemon for next step.) Sprinkle vegetables with dried mustard and lemon zest; toss to mix well. Cook 2 to 3 minutes or until vegetables are tender.
Generously season with pepper. Serve with lemon wedges.

tags:

30 minutes or less

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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