Orange Browned Butter Carrots and Cauliflower
- 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.
- 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
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.
*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.
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