Steamed Broccoli and Carrots

Glazed salmon with steamed broccoli and carrots at Cristo Rey High School Wednesday October 25, 2017.

Makes 6 servings

INGREDIENTS

1 head broccoli, cut into medium florets
5 medium carrots, peeled
2 Tablespoons lime juice
1 Tablespoon apple cider vinegar
2 Tablespoons olive oil
Salt and pepper, to taste

 

DIRECTIONS

1.  Wash and prepare broccoli and carrots. For the carrots, slice in half lengthwise and, with the flat side down, cut into half-moons. Over medium-high heat, place a high-sided sauté pan or cast iron skillet with a half an inch or so of water. Bring to a boil, then reduce to a simmer and add the carrots and broccoli to the pan. Cover and cook for 6 to 7 minutes or until broccoli and carrots are bright and vibrant. Test a piece to ensure it's just cooked through.

2. While the vegetables are steaming, whisk together the lime juice, apple cider vinegar, olive oil, salt, and pepper.

3. Remove vegetables from heat, drain any water that remains, and place in a medium bowl. Pour the vinaigrette over the vegetables and stir to combine. Taste and season, if needed.

4. Enjoy as a side to glazed salmon.

Per serving: 75 Calories, 5 grams fat, no cholesterol, 73 milligrams sodium, 279 milligrams potassium, 8 grams carbohydrates, 2 grams dietary fiber, 3 grams sugar, 1 gram protein