Cauliflower and Broccoli with Fresh Herb Butter

A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 8

Ingredients

3
tablespoons butter or margarine, softened
3
tablespoons finely sliced fresh chives
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1
teaspoon grated lemon peel
1/4
teaspoon salt
1/4
teaspoon pepper
3
cups fresh cauliflower florets (about 1 lb)
3
cups fresh broccoli florets (7 oz)
  • 1 In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
  • 2 Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
  • 3 Add butter mixture to vegetables in saucepan; toss to coat.

Expert Tips

For a different look, the cauliflower can be sliced instead of left in florets. Begin slicing from the whole head of cauliflower, then separate the florets from the core.

The herb butter can be made ahead, covered and refrigerated. Remove from refrigerator to soften while cooking vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
125mg
125%;
Total Carbohydrate
4g
4%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
40%;
Calcium
2%;
Iron
2%;
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; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.