4-5 cups fresh vegetables (broccoli, green beans, cauliflower, carrots, etc) cut into 2-inch pieces
2 tablespoons melted butter
2 tablespoons honey
1-2 tablespoons minced fresh thyme
salt and pepper
Cook vegetables in a small amount of water until crispy-tender. Drain very well. Combine melted butter, honey and thyme; toss mixture with vegetables. Season with salt and pepper to taste. Serve immediately. Makes 3-4 servings.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition