Baby Carrots N Broccoli Recipes

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HONEY SAUTEED BROCCOLI & CARROTS



Honey Sauteed Broccoli & Carrots image

This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.

Provided by Joel6538

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 head broccoli, cut into florets
1 cup of pre-sliced carrot
3 garlic cloves, minced
1/4 cup honey
2 tablespoons water
1 tablespoon olive oil

Steps:

  • In a preheated, non-stick pan over medium heat get the olive oil hot.
  • Add the broccoli and carrots - saute for 3 minutes.
  • Add garlic and saute another 2 minutes.
  • add the water - this steams the broccoli a bit and adds some nice color.
  • After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
  • Turn heat off and add the honey - mix well.
  • Serve immediately.

SECOND BABY FOOD: CARROTS AND BROCCOLI



Second Baby Food: Carrots and Broccoli image

This is a great combination for growing babies (6-9 months or older). You can mix up the veggies with what's in season or what you have around the house. I like to use green beans instead of broccoli sometimes. I make sure I label my zip-top bag with the date I made it! Make some on a free night to use for a few weeks!

Provided by Brenda Michelle Ratliff

Categories     100+ Everyday Cooking Recipes

Time 2h30m

Yield 12

Number Of Ingredients 4

2 cups chopped carrots
2 cups broccoli florets
½ cup breast milk
½ cup water

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
  • Place carrots, broccoli, breast milk, and water in a blender or food processor and blend until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps.
  • Spread carrot-broccoli mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
  • To serve, heat cubes in the microwave until warm but not hot, about 30 seconds. Stir thoroughly.

Nutrition Facts : Calories 21.5 calories, Carbohydrate 3.9 g, Cholesterol 1.4 mg, Fat 0.6 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 22.5 mg, Sugar 2 g

BROCCOLI AND BABY CARROTS WITH TOASTED ALMONDS



Broccoli and Baby Carrots With Toasted Almonds image

Make and share this Broccoli and Baby Carrots With Toasted Almonds recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup sliced natural almonds
1 lb baby carrots
1 head broccoli, trimmed and cut into florets
2 tablespoons butter
1/4 cup chopped shallot
1/2 cup canned reduced-sodium chicken broth or 1/2 cup turkey stock
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
  • Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry in paper towels.
  • Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
  • Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.

Nutrition Facts : Calories 85.8, Fat 5.2, SaturatedFat 1.5, Cholesterol 5.1, Sodium 163.5, Carbohydrate 8.5, Fiber 3.1, Sugar 2.9, Protein 3.2

BABY CARROTS 'N' BROCCOLI



Baby Carrots 'n' Broccoli 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

Time 30m

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, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BABY CARROTS 'N' BROCCOLI



Baby Carrots 'n' Broccoli 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 Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 6

1 ½ cups fresh baby carrots
4 cups fresh broccoli florets
2 tablespoons olive oil
1 teaspoon Nature's Seasoning Blend*
1 teaspoon garlic powder
½ teaspoon pepper

Steps:

  • 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.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 10.9 g, Cholesterol 0 mg, Fat 7.2 g, Fiber 4 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 450 mg, Sugar 4.1 g

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