A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.
Cauliflower and Broccoli with Fresh Herb Butter
- Prep Time 15 min
- Total 15 min
- Servings 8
- Ingredients 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)
Instructions
-
Step1In 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.
-
Step2Add 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.
-
Step3Add butter mixture to vegetables in saucepan; toss to coat.
Nutrition
70
Calories
4 1/2g
Total Fat
1g
Protein
4g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 70
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 125mg
- 5%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 40%
- 40%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 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 Choice
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