mixed vegetables with sage

misto di verdure alla salvia

1 serving

When artichokes are unavailable, substitute high-fiber immune boosters like broccoli, beets, spinach, sweet potatoes or mushrooms.

• 5 small Brussels sprouts
• 1 artichoke, trimmed, quartered and cored
• 1 large carrot, sliced
• 2 teaspoons extra-virgin olive oil
• 5 leaves fresh sage
• 2 tablespoons roughly chopped walnuts
• Salt
• Freshly ground black pepper

Bring a medium saucepan of salted water to boil. Add Brussels sprouts, artichoke and carrot; boil for 5 minutes, then strain and pat dry with a paper towel. Halve Brussels sprouts.

In a medium skillet, heat oil and sage over medium heat for 1 minute. Add blanched vegetables and cook, stirring occasionally, for 10 minutes. Remove from heat, add walnuts and stir to combine. Season with salt and pepper to taste. Serve warm.