Ingredients
4
cups fresh cauliflower florets
2
cups ready-to-eat baby-cut carrots
1/4
cup water
4
medium green onions, cut into 1/4-inch pieces
1
tablespoon Dijon mustard
2
teaspoons honey
1/4
teaspoon salt
1/4
teaspoon dried or 1/2 teaspoon fresh thyme leaves
Preparation
In 12-inch nonstick skillet, heat cauliflower, carrots and water to boiling over medium-high heat. Reduce heat to medium; cover and cook 12 to 14 minutes or until vegetables are tender. Do not drain.
Stir in onions, mustard, honey, salt and thyme. Cook 2 to 3 minutes longer, stirring occasionally, until onions are crisp-tender and mixture is coated. If desired, garnish with fresh thyme sprigs.
