Broccoli And Baby Carrots With Pecan-Crumb Topping - cooking recipe

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

Preparation

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.