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Broccoli and Tomatoes

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Broccoli and Tomatoes
  • Prep 10 min
  • Total 10 min
  • Servings 6
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A dilly of a dish to serve with most any meal.
By Betty Crocker Kitchens
Updated Jan 27, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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 2
    If you have fresh dill weed on hand, toss in 2 teaspoons of that instead of the dried dill.

Nutrition

40 Calories, 0g Total Fat, 2g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
35mg
2%
Potassium
340mg
10%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
9%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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