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Categories:Viewed: 55 - Published at: a year ago
Ingredients
- 2 bunches broccoli
- 1 (12 oz.) pkg. baby carrots, peeled
- 1/2 c. butter
- 1/4 c. fresh rye crumbs
- 1 c. pecans, toasted and chopped
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. black pepper
- 3/4 tsp. salt
Method
- In a 4-quart saucepan over high heat, bring 2 inches water to a boil.
- Add broccoli and carrots.
- Return to boil.
- Cook 5 to 7 minutes until veggies are crisp-tender.
- Meanwhile, in a 12-inch skillet over medium-high heat, melt butter (1/4 cup only).
- Add bread crumbs; cook 5 minutes, stirring frequently, until golden and toasted.
- Stir in pecans, 1/2 teaspoon salt, thyme and pepper; cook, stirring, about 1 minute longer.
- Drain veggies; return to saucepan.
- Toss with remaining butter.
- Transfer to a serving dish. Sprinkle with crumb mixture.
