Cauliflower and Broccoli with Fresh Herb Butter

A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.

  • prep time 15 min
  • total time 15 min
  • ingredients 8
  • servings 8

Ingredients

3
tablespoons butter or margarine, softened
3
tablespoons finely sliced fresh chives
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1
teaspoon grated lemon peel
1/4
teaspoon salt
1/4
teaspoon pepper
3
cups fresh cauliflower florets (about 1 lb)
3
cups fresh broccoli florets (7 oz)
  • 1 In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
  • 2 Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
  • 3 Add butter mixture to vegetables in saucepan; toss to coat.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    70
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    125mg
    125%;
    Total Carbohydrate
    4g
    4%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    40%;
    Calcium
    2%;
    Iron
    2%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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