Sautéed Broccoli with Carrots and Pecans
A great, non-boring way to eat broccoli and carrots!
Servings: 8 servings
Ingredients
- 2½ tablespoons salted butter
- 2 pounds carrots, peeled and thinly sliced
- 3 cups broccoli florets
- ¼ cup apple juice
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons minced chives
- ½ cup chopped pecans
- dash of salt
Instructions
- In a large skillet, melt the butter over medium heat. Add the carrots and sauté, stirring frequently until crisp-tender and beginning to turn golden (8 to 10 minutes).
- Add the broccoli and continue cooking for another 4 to 5 minutes. If the skillet begins to dry up, add some of the apple juice while sautéing. When the vegetables are crisp-tender, add the remaining apple juice and sauté, stirring, until it is absorbed. Stir in the lemon juice, chives and pecans. Cook for an additional minute, then transfer to a serving dish and serve immediately.
Notes
- If preparing this recipe as GLUTEN-FREE, just be sure to use a brand of apple juice that is known to be GF.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 121mg | Potassium: 513mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19319IU | Vitamin C: 39mg | Calcium: 61mg | Iron: 1mg