HONEY THYME VEGETABLES

4-5 cups fresh vegetables (broccoli, beets, green beans, etc.
2 Tbsp. melted butter
2 Tbsp. honey
1-2 Tbsp. minced fresh thyme or ½ to 1 tsp. dried thyme
Salt and pepper

Cut vegetables into 2-inch pieces. Cook vegetables in small amount of water until crisp tender. Drain very well. Combine melted butter, honey, and thyme; toss mixture with the veggies. Season with salt and pepper to taste. Serve immediately. Makes 3-4 servings.

(From Asparagus to Zucchini by MACSAC)


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