Steamed Carrots And Broccoli Recipe

Name: Steamed Carrots And Broccoli
Prep time: 10 minutes
Cook time: 5-7 minutes
Yield: 4
Cuisine: Global
Ingredients: carrots: 70g; broccoli: 150g

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Steamed Carrots and Broccoli is a simple, nutritious, and vibrant vegetable dish. It's perfect for those looking to add more vegetables to their meals without adding many calories or fats. This dish primarily features carrots and broccoli, which are both known for their health benefits and are an excellent way to get a serving of vegetables into your diet. The simplicity of steaming preserves most of the vitamins and minerals, making it a healthy choice for any meal.

🌎 Global: Side Dish

🔥 Calories 70kcal
🍗 Protein 3.5g
🍚 Carbs 12.5g
🧈 Fat 0.5g

🥗 Ingredients:

carrots (70g)
broccoli (150g)

🍳 How to cook (4 servings):

Cooking Time: 5-7 minutesPreperation Time: 10 minutes

Preparation

1. Start by washing your carrots and broccoli thoroughly. 2. Peel the carrots if preferred and slice them into thin strips or bite-sized pieces. 3. Cut the broccoli into florets, also to bite-sized pieces, ensuring that they are roughly the same size for even cooking. 4. Bring water to a boil in a pot fitted with a steamer basket. 5. Place the carrots and broccoli in the steamer basket, cover, and let them steam for about 5-7 minutes or until they are tender but still slightly crisp. 6. Once done, remove from the steamer, season with salt and pepper to taste, and serve immediately. Optionally, you can add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.

⭐️ Nutrition facts:

Steamed Carrots and Broccoli is low in calories, with a full serving typically containing between 50-80 kcal. It's also high in dietary fiber, vitamins (especially Vitamin A from carrots and Vitamin C from broccoli), and minerals. This dish is virtually fat-free, especially if no oil or butter is added, making it an ideal choice for anyone monitoring their fat intake. Additionally, it provides a moderate amount of protein, approximately 3-4 grams per serving, contributing to its nutritional value.