I am all about meal planning (as you may know), and one of my favorite things to do is find ways you prep ahead of time and use ingredients in as many different ways as possible. This recipe is a result of me using up what was left in my fridge after meal prepping and meals eaten throughout the week. I usually plan for 4 days and leave 1 day a week to create a recipe and/or use up what we have. It’s so fun for me!
Winter Vegetable Medley
For this fun side dish serves 2, but it is super easy to multiply. I used 1/2 of a roasted acorn squash, 10 brussel sprouts, 2-3 tbsp of diced yellow onion, 4 cloves of garlic, 1/8 cup dried cranberries and chopped leaves from one stalk of kale, sauteed in olive oil and topped with salt to taste. It took about 10 minutes total.
First I warm up the pan on medium heat, then add a tablespoon of extra virgin olive oil and coat the bottom. Then add the onion and saute for 2-3 minutes, until they start to become translucent. Be careful not to let brown. While that is cooking, quickly shredded the brussel sprouts by cutting in half, then laying flat side down and cutting into thin slivers. You can do this before cooking if you aren’t quick at chopping. Add to the pan, stir in and cover with a lid for 2-3 minutes. Stirring once in between. While that is cooking cut the acorn squash out of the skin and cut into bite-sized pieces, chop the garlic and kale and grab your dried cranberries. Add everything to the pan, stir in and cook uncovered for 3-5 minutes until warm. Once warm, turn off the heat and add to your plate. Salt to taste. While I cooked this yummy dish, I had chicken cooking in another pan which took 8 minutes.
Dinner was ready to eat in 10 minutes! Easy peasy, yummy, and cheap because the vegetables are what are in season now.