Ingredients
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4 1/2 cups broccoli florets, small
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2 1/2 cups cauliflower florets, small
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1 1/2 cups carrots, diagonally sliced 1/4 inch slices
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1 tablespoon canola oil
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1 teaspoon salt (to taste)
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon freshly ground nutmeg
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1/2 teaspoon crushed red pepper flakes (to taste)
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1 cup sour cream (reduced fat ok)
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2 tablespoons cider vinegar
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1 tablespoon mild honey (to taste)
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1/2 cup toasted pine nuts or 1/2 cup coarsely chopped toasted peanuts
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1/2 cup thinly sliced green onion
Instructions
- 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.