Broccoli And Baby Carrots With Pecan-Crumb Topping

1. 1

   In a 4-quart saucepan over high heat, bring 2 inches water to a boil.

2. 2

   Add broccoli and carrots.

3. 3

   Return to boil.

4. 4

   Cook 5 to 7 minutes until veggies are crisp-tender.

5. 5

   Meanwhile, in a 12-inch skillet over medium-high heat, melt butter (1/4 cup only).

6. 6

   Add bread crumbs; cook 5 minutes, stirring frequently, until golden and toasted.

7. 7

   Stir in pecans, 1/2 teaspoon salt, thyme and pepper; cook, stirring, about 1 minute longer.

8. 8

   Drain veggies; return to saucepan.

9. 9

   Toss with remaining butter.

10. 10

    Transfer to a serving dish. Sprinkle with crumb mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.