Raspberried Vegetables


2 cups fresh or frozen unsweetened raspberries
1/2 cup orange juice
3 tablespoons cider vinegar
3 to 4 tablespoons honey
3 tablespoons olive oil
1/4 to 1/2 teaspoon salt
1 garlic clove, minced
1 large head cauliflower, cut in bite-size pieces
1 large bunch broccoli, cut in 2-inch pieces
1 pound brussels sprouts, halved if large


In a saucepan, combine the raspberries, orange juice, vinegar, and honey. Bring to a boil, then reduce the heat to medium and cook, uncovered, for 5 minutes. Remove from the heat and cool to room temperature. Stir in the olive oil, salt, and garlic. Taste to adjust the seasonings. Place in a serving bowl and set aside.

Steam the vegetables until just tender. Serve warm or hot with the raspberry sauce drizzled over the top.


8 to 10 servings

Leave a Comment