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- 2 pounds small carrots with tops or peeled fresh baby carrots
- 1 medium headcauliflower, 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
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.
- 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.
- Servings Per Recipe 12,
- cal. (kcal) 141,
- Fat, total (g) 10,
- chol. (mg) 20,
- sat. fat (g) 5,
- carb. (g) 11,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 3,
- vit. A (IU) 125,
- vit. 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 (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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