Mustard and Honey Cauliflower Medley

 

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

• 1 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.
• 2 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.