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, gingerroot and orange juice; mix well.
Drain vegetables. Pour butter sauce over vegetables; toss lightly to coat. If desired, salt and pepper to taste.