Buttered Green Beans and Carrots
Simple to make, and very pretty on the plate.
|2 pounds||slender green beans, trimmed|
|8 ounces||carrots, peeled, cut into matchstick-size strips (or use baby carrots and cook a little longer)|
|2 tablespoons||(1/4 stick) butter|
|2 tablespoons||olive oil|
Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. (Vegetables can be prepared 1 day ahead. Wrap vegetables in paper towels and refrigerate.)
Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper.
Photo Source: http://www.tasteofhome.com/recipes/glazed-carrots-and-green-beans