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!)
Ingredients
- 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
Step 1
Start with dressing first: mix all ingredients together in a small bowl- whisk to combine and leave aside
Step 2
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
Step 3
Remove the lid, add the olive oil, onions, zucchini, purple cabbage and apples. Mix and saute till veggies soften
Step 4
Add the chickpeas and the dressing. Mix to combine and allow to cook for 2 more minutes till chickpeas are warmed
Step 5
Season with salt & pepper and serve!
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