Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli

Thanksgiving food is my favorite. Even though I don’t eat turkey, I still get excited to eat all the other great foods: stuffing, sweet potatoes, vegetables, and let’s not forget, pie! I personally have been excitedly looking over recipes for the last couple of weeks to decide what to make this year. So far I’m planning on making my no-bake pumpkin bars and trying out a new stuffing recipe. This recipe is a great way to make a vegetable side dish that will complete your meal but add a little extra flavor. Best of all, it takes almost no time to create and uses ingredients you already have around. Don’t have some of the vegetables? Substitute with whatever you have around!

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Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli

Ingredients:

1 chopped Italian eggplant

2 cups halved brussel sprouts

2 cups chopped broccoli

For the sauce:

3 tbsp soy sauce

2 tbsp orange juice

1 tbsp ginger

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Directions:

Heat a pan with a little olive oil and add in vegetables. Cover with a little so veggies both steam and saute. Let cook for about 6 minutes, stirring occasionally. While the vegetable are cooking, mix all sauce ingredients in a bowl. Pour about half of the sauce on the vegetable and cook for two more minutes (or until vegetables are cooked to satisfaction). Remove from heat, place in serving dish, and top with the rest of the sauce. The vegetable amounts are rough, so adjust the amount of sauce if you have more or less.

Shared on  http://pureella.com/ and Healthy Vegan Fridays! (http://www.carrieonvegan.com/2013/11/22/healthy-vegan-friday-70-holiday-hodgepodge/) and simplelivingeating.com

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3 thoughts on “Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli

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