Source: dLife

A colorful vegetable sauté with a sweet red wine sauce.

Servings

1 olive oil cooking spray
0.25 cup minced onion
2 tsp minced garlic
1 cup fresh sliced parsnip , peeled (2 medium )
2 medium carrots , sliced
1 cup Celery Root, fresh , julienned (or celery)
1 cup red cabbage, shredded (or green )
0.5 cup red wine (dry; or reduced sodium vegetable broth)
2 tbsp packed light brown sugar
1 tsp red wine vinegar (or basalmic vinegar)
1 tsp ground sage leaves
0.5 tsp thyme, leaves, ground
1 pinch salt , to taste (optional)
1 pinch black pepper

1 Coat large skillet with cooking, heat over medium. Add onion and garlic, cook 2 to 3 minutes.
2 Add parsnip, carrots, celery root, and cabbage and cook 4 to 5 minutes.
3 Add broth, brown sugar, vinegar, sage, and thyme into mixture and bring to boil.
4 Lower heat, cover, and simmer 8 to 10 minutes or until vegetables are soft. Sprinkle with salt and pepper.

Idaho or sweet potatoes, winter squash or brussel sprouts can also be added or substituted in this dish.