- 3/4 lb red potatoes, cut in half
- 2 tsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb baby carrots
- Grated rind and juice from 1/2 an orange
- 1/4 cup fat-free, reduced-sodium chicken broth
- 1 small clvoe of garlic, minced
Bring water to boil in sauce pan and arrange potatoes in a steamer basket above. Cover and steam 15-20 minutes, or until potatoes are tender. Drain; toss with butter and salt and pepper. Combine carrots, orange rind and juice, broth, garlic, in a saucepan over medium-high heat. Bring to a boil, then reduce heat and cover and let simmer 10 minutes, or until carrots are tender. Makes 2 servings of each potatoes and carrots.
Goes well with Roasted Pork Tenderloin with Arugula for a nice hearty meal!