Glazed Zucchini and Carrots
- Difficulty: Easy
- Servings: 4
- Preparation Time: 20 minutes
- Active Cooking Time: 20 minutes
Nutritional Information (per serving)
Calories 161 | Total Fat 10 g | Saturated Fat 3 g | Carbohydrates 17 g | Dietary Fiber 5 g | Sugar 9 g | Protein 3 g | Cholesterol 8 mg | Sodium 614 mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces carrots, julienned (about 4 cups)
- Kosher salt and freshly ground black pepper
- 1 pound zucchini, julienned (about 4 cups)
- 1 tablespoon butter
- 1 tablespoon orange juice
- Pinch of sugar
- 1/4 cup chopped fresh chives
Instructions
- Heat a large saut pan over medium-high heat. Add the olive oil and carrots, then season with 1/2 teaspoon each of salt and pepper. Cook, stirring occasionally, until the carrots are tender-crisp, around 8 minutes.
- Add the zucchini to the pan and cook until it softens slightly, about 2 minutes. Mix in the butter, orange juice, and sugar, cooking for another minute. Stir well to coat the vegetables evenly with the glaze. Remove from heat and fold in the chopped chives. Serve immediately while the glaze is still warm and the vegetables maintain their delicate texture.
