One Pan Veggie Skillet
I love one pan recipes! Less dishes after. This is a perfect veggie packed dish and it’s great when you have leftover veggies (no food waste!)
- 1 medium sweet potato, cubed
- 250g brussle sprouts, trimmed & halved
- ¼ cup bone broth
- 1 tbsp olive oil
- 1 small red onion, sliced
- 1 cup purple cabbage, shredded
- 1 yellow zucchini, chopped
- 1 apple, cubed
- 1 tbsp minced or dried rosemary
- 1 can chickpeas, rinsed & drained
- Salt & pepper
For the Sauce:
- ¼ cup grainy Dijon mustard
- 3 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- ¼ tsp cinnamon
- Pinch of nutmeg
- Salt & pepper
Step by Step Instructions
Start with dressing first: mix all ingredients together in a small bowl- whisk to combine and leave aside
In a hot pan, add sweet potato & brussle sprouts with bone broth. Cover and let cook till fork tender. Add more broth if needed to avoid them sticking to the pan
Remove the lid, add the olive oil, onions, zucchini, purple cabbage and apples. Mix and saute till veggies soften
Add the chickpeas and the dressing. Mix to combine and allow to cook for 2 more minutes till chickpeas are warmed
Season with salt & pepper and serve!
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