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2
pounds small carrots with tops or peeled fresh baby carrots
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1
medium head cauliflower, trimmed and cut into 1-inch florets (6 cups florets)
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Salt
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Ground black pepper
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1/2
cup butter
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1 1/2
teaspoons snipped fresh thyme
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1/2
teaspoon finely shredded orange peel
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1/2
cup dry-roasted pistachio nuts, chopped
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.
- 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.
- 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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