This is a tasty, attractive dish that will go well with your other Thanksgiving recipes. The colors are reminiscent of the fall foliage, with green, yellow, orange, and red. Sometimes I include the red bell pepper in the recipe, and sometimes I don’t. When those suckers are $4 each at the supermarket, I find that we can do without them.
Holle’s Fall Colors Vegetables
What you’ll need:
- 2 cups diced fresh carrots
- 1 pound tender green beans, left whole
- 2 cups frozen corn, thawed and drained well
- 1 cup frozen green peas, thawed
- Diced red bell pepper (optional)
- 1 teaspoon snipped parsley
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 tablespoon melted butter
- 1 teaspoon ground ginger
- 1 teaspoon garlic salt
Directions: Bring a medium pot of salted water to a full boil. Add diced carrots and boil for 2 minutes. Add green beans and boil for 2 more minutes.
Immediately plunge the veggies in an ice water bath. Leave in ice water for two minutes. Drain in colander and then on several layers of paper towels.
Add olive oil to a large skillet and heat over medium high. Add carrots, beans, corn, peas, parsley, and bell pepper. Cook for about three minutes, while stirring.
Combine lemon juice, sugar, butter, ginger, and garlic salt and pour over vegetables. Stir to coat.