Steamed Broccoli & Carrots Photo
Steamed Broccoli & Carrots

YIELD Makes 4 servings


1 pound broccoli
12 baby carrots*
1 tablespoon butter
Salt and black pepper
*Substitute 1/2 pound frozen baby carrots or 1/2 pound regular carrots, cut into 2-inch chunks, for baby carrots.


  1. Break broccoli into florets. Trim and discard large stems. Trim smaller stems; cut stems into thin slices.
  2. Place 2 to 3 inches of water and steamer basket in large saucepan; bring water to a boil. Broil until partly browned and tips are beginning to crisp, 10 to 12 minutes. Serve hot.
  3. Place vegetables in serving bowl. Add butter; toss lightly to coat. Season to taste with salt and pepper.
This recipe appears in: Vegetable Side Dish

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