The Treebeard's Cookbook: Treebeard's Broccoli and Carrots

In another life, I worked in downtown Dallas.  And in that life, I got tired of eating the same fast food every friggin' day.  So I finally found a place that made fantastic veggie plates, and that place was Treebeard's in the Plaza of the Americas.  I'm sad to say the restaurant is now long gone, but luckily the one in Houston seems to be chugging along, and they very graciously have created a cookbook that can be purchased by anyone, especially those who are missing the fantastic veggie plates of their former life.  This cookbook is in the running for best purchase of 2023.

Treebeard's Broccoli and Carrots
From The Treebeard's Cookbook

3 pounds broccoli, cut into florets
½ cup (1 stick) unsalted butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 pounds carrots, cut into ½-inch pieces
1½ teaspoons dill seeds
2 teaspoons granulated sugar
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cook broccoli in boiling water 3 to 5 minutes or until just tender. Drain and refresh under cold running water. Drain and set aside.

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Cook garlic. Add carrots, dill seeds, sugar, salt, and ½ teaspoon pepper. Cook, stirring often, for about 15 minutes or until carrots are well browned and caramelized. Transfer carrots to a casserole dish and cover to keep warm.

Add remaining 7 tablespoons butter and ½ teaspoon pepper to the skillet and cook over high heat for about 5 minutes or until butter is fragrant and a deep nutty brown. Add broccoli, mix to coat and cook until broccoli is heated through. Add broccoli to casserole dish with carrots and mix.

Makes 6 to 8 servings