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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a small bowl, combine the orange juice, honey, and soy sauce. Whisk until well blended.

Step 3

In a separate small bowl, mix the cornstarch and water to create a slurry. Set aside.

Step 4

Heat a large skillet or wok over medium heat and add the olive oil.

Step 5

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.

Step 6

Season the vegetables with salt and black pepper, stirring to coat evenly.

Step 7

Pour the orange juice mixture into the skillet and bring to a simmer.

Step 8

Stir the cornstarch slurry into the skillet and cook for 1–2 minutes, or until the sauce thickens and evenly coats the vegetables.

Step 9

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

Serving size	1074.2 grams (1074.2g)

Amount per serving	% Daily Value*
Calories	733

Total Fat 30.60g	39%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 1905mg	83%
Total Carbohydrate 109.60g	40%
Dietary Fiber 16.20g	58%
Total Sugars 77.30g
Protein 13.90g	28%

Vitamin D 0IU	0%
Calcium 226mg	17%
Iron 5mg	26%
Potassium 2656mg	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.

Source of Calories

Fat: 35.8%

Protein: 7.2%

Carbs: 57.0%