Autumn Stir Fry Of Vegetables Recipe

• 1 1/2 lb Brussel sprouts, trimmed & halved
• 4 x Carrots, sliced on diagonal
• 3 Tbsp. Extra virgin olive oil
• 2 x Red bell pepper, cut in 1/4" strips
• 3 x Bulbs fennel, * see note
• 6 x Cloves garlic, chopped Grated zest of 1 lemon
• 2 Tbsp. Fresh lemon juice Salt and pepper

1. * Trim fennel, cut in half, core and cut into 1/2" thick strips.
2. Cook the brussel sprouts and carrots in a large pot of boiling water till nearly tender, about 7 min.
3. Rinse and quickly cold under cool running water.
4. Drain well and pat dry.
5. Heat oil in a large skillet or possibly wok over medium-high heat.
6. Add in bell pepper, fennel, and garlic and stir fry till crsip-tender, 3-5 min.
7. Add in brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 min longer.
8. Season with salt and pepper.
9. NOTES : Very colorful and visually appealing; a nice, light side dish with heavier meals, such as Thanksgiving dinner.
10. Substitute sliced yellow summer squash if fennel isn't used.

brussel sprouts, carrots, extra virgin olive oil, red bell pepper, fennel, garlic, lemon juice salt

Taken from cookeatshare.com/recipes/autumn-stir-fry-of-vegetables-72247 (may not work)