Autumn Stir-Fry of Vegetables

Yield:	8 Servings
Categories:

1 1/2	lb	Brussel sprouts; trimmed & halved
4		Carrots; sliced on diagonal
3	tb	Olive oil
2		Red bell pepper; cut in 1/4" strips
3		Bulbs fennel; * see note
6		Cloves garlic; minced
		Grated zest of 1 lemon
2	tb	Fresh lemon juice
		Salt and pepper