Green Beans and Carrots with Browned Butter

Can make vegetables ahead and keep in a paper towel-lined bowl, or wrap and place in plastic bag. Do not keep cooked beans and carrots for more than 2 days before using.

Green Beans and Carrots with Browned Butter

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. fresh green beans, washed and snapped

  • 1

    lb. carrots, peeled, sliced into rounds or julienne strips

  • ½

    cup butter


Bring 2 quarts water to a boil and add 2 teaspoons salt. Add green beans and cook till just tender, according to your taste. Drain and place in ice water to cool. When cool, drain well and place in your paper lined container. Repeat with carrots. Cook till just barely tender. Drain and cool quickly in more ice water. When cool, drain and put into container. Browned Butter: Bring a large skillet to med. heat. Add butter and cook until the solids in butter turns brown, Can also make ahead. About 5 minutes before serving, heat butter and add well drained vegetables, toss to cover and heat until hot. This will serve 8-10. For less, just decrease ingredients.


Facebook Conversations