Orange-Maple Vegetable Ribbons Recipe

4 1 1
Orange-Maple Vegetable Ribbons Recipe
Orange-Maple Vegetable Ribbons Recipe photo by Taste of Home
Publisher Photo

Orange-Maple Vegetable Ribbons Recipe

Read Reviews
4 1 1
Publisher Photo
The bright colors and sweet, citrusy taste of our test kitchen’s Orange-Maple Vegetable Ribbons make for a company-special side dish that couldn’t be easier on the cook. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 large zucchini
  • 1 large yellow summer squash
  • 2 medium carrots
  • 1 tablespoon butter
  • 1/4 cup maple syrup
  • 1 tablespoon orange juice
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pecans, toasted

Directions

Using a vegetable peeler, cut the vegetables into very thin lengthwise strips.
In a large skillet, saute the vegetable strips in butter until tender; remove and set aside. In the same skillet, combine the syrup, orange juice, peel, salt and pepper. Bring to a boil; cook for 2-3 minutes or until most of the liquid is evaporated. Return vegetables to pan; toss to coat and sprinkle with pecans. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Orange-Maple Vegetable Ribbons in Simple & Delicious October/November 2010, p22

Nutritional Facts

3/4 cup: 169 calories, 9g fat (2g saturated fat), 8mg cholesterol, 200mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 3g protein.

  • 1 large zucchini
  • 1 large yellow summer squash
  • 2 medium carrots
  • 1 tablespoon butter
  • 1/4 cup maple syrup
  • 1 tablespoon orange juice
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pecans, toasted
  1. Using a vegetable peeler, cut the vegetables into very thin lengthwise strips.
  2. In a large skillet, saute the vegetable strips in butter until tender; remove and set aside. In the same skillet, combine the syrup, orange juice, peel, salt and pepper. Bring to a boil; cook for 2-3 minutes or until most of the liquid is evaporated. Return vegetables to pan; toss to coat and sprinkle with pecans. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Orange-Maple Vegetable Ribbons in Simple & Delicious October/November 2010, p22

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ahmom User ID: 3426126 193285
Reviewed Aug. 28, 2011

"good!"

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