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In 4 qt. saucepan bring 2 inches of water to boil. Add broccoli and carrots, and return to boil. Cook 5-7 minutes.
In a 12 inch skillet over medium high heat, melt 1/4 cup butter. Add bread crumbs, and stir frequently until golden and toasted, about 5 minutes. Stir in pecans, 1/2 tsp. salt, thyme and pepper. Cook about 1 minute longer.
To serve: Drain veggies. Add butter and remaining 1/4 tsp. salt. Transfer to serving dish, and sprinkle with crumb mixture. Makes 8 servings.
By Robin from Washington, IA
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