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20 minutes
20 minutes
- 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 dried or 1/2 teaspoon fresh thyme leaves
- In a large nonstick skillet, bring cauliflower, carrots, and water to a boil over medium-high heat. Cover, reduce heat to medium, and simmer for 12 to 14 minutes until vegetables are tender. Keep the cooking liquid; do not drain.
- Combine onions, mustard, honey, salt, and thyme in the pan. Saute for an additional 2-3 minutes, stirring occasionally, until onions are tender-crisp and evenly coated. Optionally, top with fresh thyme sprigs before serving.
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