Broccoli Carrot Supreme

1/4 c. butter 

4-6 carrots, sliced 

1 (8 oz.) can small white onions, drained 

1 tsp. salt 1 tsp. thyme 

1 bay leaf dash pepper 

1/2 c. medium dry white wine 

1/4 c. heavy cream 

1 (10 oz.) package frozen broccoli, cooked and drained 

1/2 c. chopped pecans 

Melt butter in skillet; add carrots and onions and cook for 4 minutes, stirring to coat vegetables. Add seasonings and wine. Cover, reduce heat to low, and cook for about 20 minutes or until carrots are tender. Discard bay leaf and stir in cream, broccoli, and pecans. Cook until broccoli is heated.