BAKED CARROTS AND BROCCOLI RECIPES

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BABY CARROTS 'N' BROCCOLI RECIPE: HOW TO MAKE IT



Baby Carrots 'n' Broccoli Recipe: How to Make It image

"My husband and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course," reports Ally Fitzgerald of Alpharetta, Georgia. "It's a light easy way to get extra vegetables into your diet."

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups fresh baby carrots
4 cups fresh broccoli florets
2 tablespoons olive oil
1 teaspoon Nature's seasoning blend
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.

Nutrition Facts : Calories 98 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 37mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

BABY CARROTS 'N' BROCCOLI RECIPE: HOW TO MAKE IT



Baby Carrots 'n' Broccoli Recipe: How to Make It image

"My husband and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course," reports Ally Fitzgerald of Alpharetta, Georgia. "It's a light easy way to get extra vegetables into your diet."

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups fresh baby carrots
4 cups fresh broccoli florets
2 tablespoons olive oil
1 teaspoon Nature's seasoning blend
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.

Nutrition Facts : Calories 98 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 37mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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