Orange Sauced Broccoli and Peppers

(originally made 10/24/2007)

Gave this recipe a try today. I've tried a few broccoli recipes this year, but thought this one sounded a little different. The orange juice makes it light and sweet, but not overpoweringly so. The dijon gives it a nice tang :) I find that most of the broccoli recipes I like tend to include garlic and peppers also.

Orange-Sauced Broccoli and Peppers

3 1/2 cups broccoli florets
1 medium red or yellow sweet pepper -- cut into 1-inch pieces
2 tablespoons finely chopped onion
1 clove garlic -- minced
1 tablespoon margarine or butter
1 1/2 teaspoons cornstarch
2/3 cup orange juice
2 teaspoons Dijon-style mustard

1. In a medium saucepan cook broccoli and sweet pepper in a small amount of boiling, lightly salted water about 8 minutes or until broccoli is crisp-tender; drain. Return broccoli mixture to saucepan; cover and keep warm.

2. Meanwhile, for sauce, in a small saucepan cook onion and garlic in hot margarine until onion is tender. Stir in cornstarch. Add orange juice and mustard. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pour the sauce over broccoli mixture; toss gently to coat. Makes 6 servings.


NOTES : Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 55
Total Fat (g) 2
Saturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 46
Carbohydrate (g) 8
Total Sugar (g) 4
Fiber (g) 2
Protein (g) 2
Vitamin A (DV%) 0
Vitamin C (DV%) 142
Calcium (DV%) 3
Iron (DV%) 4


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