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

Cook the brussel 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 crsip-tender, 3-5 minutes. Add brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes longer. Season with salt and pepper.

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 isnt used.

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