Fall Vegetable Medley with Balsamic Pecan Glaze

Fall Vegetable Medley with Balsamic Pecan Glaze
Serves 3

2 small beets
1 small sweet potato
10 Brussels sprouts

1 teaspoon extra virgin olive oil
1/8 cup pecans, chopped
1 tablespoon balsamic vinegar
½ teaspoon light brown sugar
1/8 teaspoon kosher salt

While steamer is heating, wash the vegetables well under running water. Chop sweet potatoes into even pieces about one half inch thick. Slice Brussels sprouts in half, and trim the stalks off the beets, but leave them whole.

Fall vegetables

When water comes to a boil, reduce heat to medium and add the whole beets. Set timer for 15 minutes. After 2 minutes, add sweet potatoes. After 10 minutes, add Brussels sprouts. When timer goes off, turn heat off. Remove beets and chop into half-inch cubes.

Add olive oil to a medium sauté pan and adjust heat to medium-low. Once the oil is heated, add the chopped pecans and sauté for 2 minutes.

Olive oil, pecans

Add balsamic vinegar and brown sugar, and continue to sauté until ingredients reduce and become slightly sticky.

Olive oil, balsamic vinegar, pecans

Add chopped beets, and sauté for about 1 minute.

Beets, olive oil, balsamic vinegar, pecans

Then, add remaining vegetables and salt, and sauté ingredients until combined. Serve warm.

Fall Vegetable Medley with Balsamic Pecan Glaze

Fall Vegetable Medley with Balsamic Pecan Glaze

Fall Vegetable Medley with Balsamic Pecan Glaze

©Gina Chythlook



Light & Bright Stir-Fry

I’m on a mission this week to use up all the food I can from what I have on hand. I’ll be heading out of town for a month this weekend, so I’m trying to avoid another trip to the store. This should be interesting because the pickins are already getting a bit slim. However, last night’s creation turned out to be quite yummy, so I figured I would share ☺.

This is a perfect dinner if you’re looking for something light, but still delicious and satisfying. It’s a good source of your B vitamins (especially folate, niacin, and B6), vitamins A and C, potassium, iron, zinc, and fiber. It’s also very low in fat and provides a third of your daily protein (and complete protein to boot!). The only area I might tinker with some more is the sodium content. While it’s surely much lower than your typical stir-fry, it still contributes to over one third of the recommended limit for daily sodium. So feel free to experiment with that element.

Light & Bright Stir Fry

Light & Bright Stir-Fry

2 oz soba noodles

½ c sweet onion, chopped
3 cloves garlic, chopped
1/3 c carrots, julienned
2 large baby portabella mushrooms (3.5oz)
1 c stir-fry vegetables, frozen
0.33 c edamame, frozen
1/8 t thyme, dried

2 T Chablis (white) cooking wine
½ T soy sauce, lite
½ T spicy ginger teriyaki sauce (any kind you’d like to use here is fine—just watch the sodium content!)
2 fl oz water
1 t cornstarch

Heat a medium frying pan (or wok if you have one) over medium heat (wait to add ingredients until a flick of water sizzles on the pan). Add onion, garlic, carrots, thyme, and cooking wine. Cook for 3 mins, tossing frequently (if things are sticking, add small amounts of water). Add the frozen stir-fry vegetables, edamame, and mushrooms. Cook for about another 4mins, continuing to toss. Reduce heat to low.

Bring water for soba noodles to boil in a separate pot. Cook according to instructions (usually only about 3 mins of cooking time with heat dialed down to low after adding the noodles).

Combine cornstarch, water, and soy sauce in a small dish. Add to stir fry, stirring constantly until evenly distributed. (If the sauce looks too cakey and sticks to the vegetables, add small portions of water until looks more glossy). Add spicy ginger teriyaki sauce, stir, and remove from heat.

Toss in soba noodles and bon appétit!

Light & Bright Stir Fry

©Gina Chythlook