Broccoli And Baby Carrots With Pecan-Crumb Topping
["2 bunches broccoli", "1 (12 oz.) pkg. baby carrots, peeled", "1/2 c. butter", "1/4 c. fresh rye crumbs", "1 c. pecans, toasted and chopped", "1/2 tsp. dried thyme leaves", "1/4 tsp. black pepper", "3/4 tsp. salt"]
["In a 4-quart saucepan over high heat, bring 2 inches water to a boil.", "Add broccoli and carrots.", "Return to boil.", "Cook 5 to 7 minutes until veggies are crisp-tender.", "Meanwhile, in a 12-inch skillet over medium-high heat, melt butter (1/4 cup only).", "Add bread crumbs; cook 5 minutes, stirring frequently, until golden and toasted.", "Stir in pecans, 1/2 teaspoon salt, thyme and pepper; cook, stirring, about 1 minute longer.", "Drain veggies; return to saucepan.", "Toss with remaining butter.", "Transfer to a serving dish. Sprinkle with crumb mixture."]
["broccoli", "baby carrots", "butter", "fresh rye crumbs", "pecans", "thyme", "black pepper", "salt"]