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Baby Carrots 'n' Broccoli

By: Ally Fitzgerald

"'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.'"

Rate/Review | Read Reviews (8)

854 Saves

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

In a saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry.
In an ungreased 15-in. x 10-in. x 1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425 degrees F for 7-9 minutes or until vegetables are crisp-tender, stirring once.

Footnotes

*Editor's Note: This recipe was tested with Morton's Nature's Seasons Seasoning Blend.
Nutritional Analysis: One serving (3/4 cup) equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 37 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.