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Prep 15min
Total0min
Ingredients6
Servings8
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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
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Steps
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.
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.
3
Drain vegetables. Pour butter sauce over vegetables; toss lightly to coat. If desired, salt and pepper to taste.
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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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