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Broccoli and Baby Carrots with Pecan Crumb Topping


  • 2 bunches broccoli (about 2 lbs.), cut into 3 inch long pieces
  • 1 package baby carrots, peeled
  • 1/2 cup butter or margarine
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  • 1 1/4 cups fresh rye bread crumbs, about 2 slices bread
  • 1 cup pecans, toasted and chopped
  • 3/4 tsp. salt
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. black pepper


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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