Steakhouse Vegetables - Foodnetwork.ca

By Totlxtc

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 carrots, peeled and cut into long thin "sticks" (approximately string bean shaped, for even cooking)
• 1 red pepper, seeded and sliced
• 1 handful green beans, tips removed
• 1 handful yellow beans, tips removed
• 1 large white onion, sliced thinly
• 4 sprigs fresh thyme, minced
• Salt and pepper

Details

Servings 1
Adapted from foodnetwork.ca

Preparation

Step 1

Pre-heat a large, heavy skillet over medium-high heat. While it heats find a tight fitting lid for it. Splash in a puddle of the oil then the butter in the middle of the oil. Swirl gently. When the butter just begins to brown, add the vegetables. Saut for a few minutes until they brighten and start to brown here and there. Season with the thyme, salt and pepper, then toss evenly. Add a splash of water and immediately cover with a tight fitting lid. Braise for a few minutes until the vegetables finish cooking through.