Simple to make, and very pretty on the plate.
Recipe information
Yield
Serves 12
Ingredients
2 pounds slender green beans, trimmed
8 ounces carrots, peeled, cut into matchstick-size strips
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Preparation
Step 1
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.)
Step 2
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.
