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Carrots and Broccoli with Orange Browned Butter

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Pillsbury Kitchens
Updated Aug 24, 2016
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Good-for-you veggies are kissed with orange and ginger.

Carrots and Broccoli with Orange Browned Butter

  • Prep Time 15 min
  • Total 0 min
  • Ingredients 6
  • Servings 8
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Ingredients

  • 1 (16-oz.) pkg. fresh baby carrots
  • 4 cups frozen broccoli florets
  • 1/3 cup butter
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon grated gingerroot
  • 2 tablespoons orange juice

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Meanwhile, in small saucepan, cook butter over medium-high heat until golden brown; immediately remove from heat. Add orange peel, gingerroot and orange juice; mix well.
  • Step 
    3
    Drain vegetables. Pour butter sauce over vegetables; toss lightly to coat. If desired, salt and pepper to taste.

Nutrition

120 Calories
8g Total Fat
2g Protein
9g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 3/4 Cup
Calories
120
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
110mg
5%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
12%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
330%
330%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Fruit; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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