Orange Supreme Vegetables
Bursting with vibrant colors and fresh flavors, Orange Supreme Vegetables is the perfect side dish for adding a citrusy twist to your table. Crisp-tender broccoli, carrots, zucchini, and red bell peppers are sautéed to perfection and coated in a luscious orange glaze made with freshly squeezed orange juice, honey, and a hint of soy sauce. This quick and healthy recipe comes together in just 25 minutes, making it ideal for busy weeknights or elegant dinner parties. Serve it as a refreshing companion to grilled proteins or transform it into a hearty main dish by pairing it with rice or quinoa. Packed with nutrients and bursting with sweet and savory notes, this dish is sure to be a family favorite.
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Recipe Information
Ingredients
- 2 cups fresh broccoli florets
- 1 cup carrots, thinly sliced
- 1 medium red bell pepper, sliced into strips
- 1 medium zucchini, sliced into rounds
- 1 cup orange juice (freshly squeezed preferred)
- 2 tablespoons honey
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Wash and prepare all the vegetables: cut the broccoli into bite-sized florets, peel and thinly slice the carrots, slice the red bell pepper into strips, and cut the zucchini into rounds.
In a small bowl, combine the orange juice, honey, and soy sauce. Whisk until well blended.
In a separate small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat a large skillet or wok over medium heat and add the olive oil.
Add the broccoli, carrots, red bell pepper, and zucchini to the skillet. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are just tender but still crisp.
Season the vegetables with salt and black pepper, stirring to coat evenly.
Pour the orange juice mixture into the skillet and bring to a simmer.
Stir the cornstarch slurry into the skillet and cook for 1–2 minutes, or until the sauce thickens and evenly coats the vegetables.
Remove from heat and transfer to a serving dish. Serve immediately as a side dish or over rice or quinoa for a complete meal.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 77.3 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2656 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
