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Orange Browned Butter Carrots and Cauliflower

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  • Makes: 12 servings
  • Start to Finish: 40 mins

Orange Browned Butter Carrots and Cauliflower



  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

*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.

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)

    Per serving:
  • 141 kcal cal.,
  • 10 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 20 mg chol.,
  • 167 mg sodium,
  • 11 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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