Buttered Green Beans and Carrots

Serves: 4

Simple to make, and very pretty on the plate.

Prep Time:
Cook Time:
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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.

Source: epicurious.com
Photo Source: https://www.tasteofhome.com/recipes/glazed-carrots-and-green-beans

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