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1 (16-ounce) package fresh baby carrots
1 (14-ounce) package frozen broccoli florets
1/3 cup butter
1 teaspoon grated orange peel
1/2 teaspoon grated ginger root
2 tablespoons orange juice
1. Place carrots in large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 3 minutes. Add broccoli; cook 2 to 3 minutes or until vegetables are crisp-tender.
2. Meanwhile, in small saucepan, cook butter over medium-high heat until golden brown; immediately remove from heat. Add orange peel, gingerroot and orange juice; mix well.
3. Drain vegetables. Pour butter sauce over vegetables; toss lightly to coat.
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