Carrots and Broccoli with Orange Browned Butter
Good-for-you veggies are flavored with orange and ginger.
8 (3/4 cup) servings
1 (16 ounce) package fresh baby carrots
4 cups frozen broccoli florets
1/3 cup butter or margarine
1 teaspoon grated orange peel
1/2 teaspoon grated ginger root
2 tablespoons orange juice
Place carrots in large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 3 minutes. Add broccoli; cook 2 to 3 minutes or until vegetables are crisp-tender.
Meanwhile, in small saucepan, cook butter over medium-high heat until golden brown; immediately remove from heat. Add orange peel, ginger root and orange juice; mix well.
Drain vegetables. Pour butter sauce over vegetables; toss lightly to coat. If desired, salt and pepper to taste.
Preparation/Total Time: 15 minutes
1 Serving (3/4 Cup): Calories 120 (Calories from Fat 70), Total Fat 8 g (Saturated Fat 5 g, Cholesterol 20 mg; Sodium 110 mg; Total Carbohydrate 9 g (Dietary Fiber 3 g, Sugars 5 g), Protein 2 g; Exchanges: 1/2 Fruit; 1 Vegetable; 1 1/2 Fat