Buttered Green Beans and Carrots

By á-32

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
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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.)

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.