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Add a splash of orange to your fresh carrots and broccoli. Vegetables have never tasted so good!



  • 2 cups broccoli flowerets
  • 1-1/2 cups carrots, bias-sliced
  • 1/2 cup low sodium chicken broth
  • 1/2 cup fresh orange juice
  • 2 teaspoons cornstarch
  • 1 green onion, sliced
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 orange, peeled and chopped



  1. Place broccoli and carrots in a steamer basket in a saucepan filled with 1-inch of water. Bring water to a boil; cover and steam 6 to 10 minutes, or until vegetables are tender. Remove steamer basket from pan, discard liquid. Keep vegetables warm. 
  2. In the same saucepan stir together broth and juice. Add cornstarch and stir until dissolved. Stir in onion, basil, sugar, salt and pepper. 
  3. Bring mixture to a boil, reduce heat and simmer until sauce thickens and bubbles. Cook 1 minute more. 
  4. Stir in chopped orange; add vegetables back to pan. Toss gently to coat with sauce. Serve immediately. 


Serves 5


Nutrition Facts  
Servings per recipe: 5  
Calories: 58  
Calories from fat: 0  
  % Daily Value*
Total Fat: trace 0% 
Saturated Fat: trace 0%
Cholesterol: 0mg  0% 
Sodium: 179mg 7%
Carbohydrate: 13g 4%
Dietary Fiber: 3g  11%
Protein: 3g 6%
Vitamin A: 237%
Vitamin C: 100%
Folacin: 13%
Calcium: 5%
Iron: 4%
Potassium: 10% 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.  


Modified from original source: PBH/Sunkist Growers, Inc. via about 


Barbara Brown, Food Specialist 
Oklahoma Cooperative Extension Service

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