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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 a boil; 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 zest. Drizzle over carrots and cauliflower. Sprinkle with pistachios.