Orange Browned Butter Carrots and Cauliflower



Orange Browned Butter Carrots and Cauliflower
Makes: 12 servings
Start to Finish: 40 mins
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Orange Browned Butter Carrots and Cauliflower
Ingredients
  • 2
    pounds small carrots with tops or peeled fresh baby carrots
  • 1
    medium head cauliflower, trimmed and cut into 1-inch florets (6 cups florets)
  • Salt
  • Ground black pepper
  • 1/2
    cup butter
  • 1 1/2
    teaspoons snipped fresh thyme
  • 1/2
    teaspoon finely shredded orange peel
  • 1/2
    cup dry-roasted pistachio nuts, chopped
Directions

1. Trim carrots, leaving about 1 inch of the tops. Halve or quarter any large carrots. Place a large steamer basket* in a large Dutch oven or very large skillet filled with 1 inch water. Add carrots. Bring water to boiling; reduce heat. Simmer, covered, for 5 minutes. Add cauliflower; continue to steam for 5 to 7 minutes more or just until carrots and cauliflower are tender. Using a slotted spoon, place vegetables on a serving platter; sprinkle with salt and pepper. If necessary, cover with foil to keep warm.

2. Meanwhile, in a small saucepan melt butter over low heat. Add thyme. Continue heating for 15 to 20 minutes more or until butter turns a deep golden color. Stir in orange peel. Drizzle over carrots and cauliflower. Sprinkle with pistachios.

From the Test Kitchen
  • Tip *Test Kitchen Tip:If you don't have a large enough steamer basket, Dutch oven, or skillet, cook the carrots and cauliflower half at a time. Cover to keep warm while cooking the remaining vegetables.
  • Make Ahead Tip Cut and trim carrots and cauliflower as directed in Step 1; cover and chill for up to 24 hours. Prepare browned butter as directed in Step 2; pour into a microwave-safe storage container. Seal; chill for up to 24 hours. To serve, steam vegetables as directed. Meanwhile, microwave butter mixture on 100-percent power (high) for 1 to 2 minutes or until hot and melted, stirring occasionally. Drizzle over carrots and cauliflower. Sprinkle with pistachios.
Nutrition Facts (Orange Browned Butter Carrots and Cauliflower)
  • Servings Per Recipe 12,
  • Calories 141,
  • Protein (gm) 3,
  • Carbohydrate (gm) 11,
  • Fat, total (gm) 10,
  • Cholesterol (mg) 20,
  • Saturated fat (gm) 5,
  • Monosaturated fat (gm) 3,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 4,
  • Sugar, total (gm) 5,
  • Vitamin A (IU) 125,
  • Vitamin C (mg) 27,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 44,
  • Sodium (mg) 167,
  • Potassium (mg) 446,
  • Calcium (DV %) 40,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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