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* trim fennel, cut in half, core and cut into 1/2" thick strips.

Cook the Brussels sprouts and carrots in a large pot of boiling water until nearly tender, about 7 minutes. Rinse and quickly cool under cold running water. Drain well and pat dry. Heat oil in a large skillet or wok over medium-high heat. Add bell pepper, fennel, and garlic and stir fry until crisp-tender, 3-5 minutes. Add Brussels sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes longer. Season with salt and pepper.

Per serving: 108 Calories; 5g Fat (41% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 43mg Sodium NOTES : Very colorful and visually appealing; a nice, light side dish with heavier meals, such as Thanksgiving dinner. Substitute sliced yellow summer squash if fennel isn't used.

Recipe by: Good Food, Nov 1987 Posted to MC-Recipe Digest V1 #856 by shade <liveoak@polaris.net> on Oct 21, 1997