2tablespoonsminced fresh chives, or 1/2 teaspoon dried thyme
2teaspoonslemon juice
⅛teaspoonred pepper flakes
2tablespoonsolive oil
½poundbroccoli, florets cut into 1-inch pieces
½poundcauliflower florets cut into 1-inch pieces
½poundcarrots, peeled and sliced 1/4-inch thick
1red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips or chunks
¼cuplow-sodium chicken broth
Salt and pepper, to taste
Instructions
In a small bowl, combine cream, cream cheese, chives (or thyme), lemon juice, and pepper flakes. Whisk until well combined. Set aside.
In a large 12-inch nonstick skillet, heat the oil over medium heat until rippling and hot. Add broccoli, cauliflower, carrots, and bell pepper and cook, stirring occasionally, until the vegetables are slightly tender, 4 to 6 minutes. Stir in the broth, cover and reduce heat to medium low. Cook until the vegetables are crisp tender, about 2 minutes.
Remove the lid and cook until the liquid evaporates and the vegetables are tender, about 1 minute. Stir in the cream mixture. Season with salt and pepper to taste. Serve immediately.