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.
Nutrition Information Per Serving: Serving Size: 3/4 Cup * Calories: 120 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 5 g 25% * Cholesterol: 20 mg 7% * Sodium: 110 mg 5% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 2 g * Vitamin A: 330% * Vitamin C: 30% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable, 1 1/2 Fat or 1/2 Carbohydrate, 1 Vegetable, 1 1/2 Fat
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