Broccoli and Tomatoes

Broccoli and Tomatoes

A dilly of a dish to serve with most any meal.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

6

servings

1/2
cup water
4
cups bite-sized pieces fresh broccoli
1
pint (2 cups) cherry tomatoes, halved
1/2
teaspoon dried dill weed
1/4
teaspoon lemon-pepper seasoning
  1. In 4-quart saucepan, heat water to boiling. Add broccoli; return to boiling.
  2. Reduce heat; simmer over medium-low heat 4 to 6 minutes or until broccoli is crisp-tender. Add tomatoes; cook 1 minute. Drain; toss with dill and lemon-pepper seasoning.
Makes 6 servings (3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
One 1-lb bag frozen cut broccoli can be substituted for the fresh broccoli. Prepare as directed on bag. Add tomatoes, and continue as directed above.
Tip
If you have fresh dill weed on hand, toss in 2 teaspoons of that instead of the dried dill.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 40
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 35mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.