Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.71 Kcal (711 kJ) | ||
| Calories from fat | 158.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.59g | 27% | |
|---|---|---|---|
| Cholesterol | 40.49mg | 13% | |
| Sodium | 131.64mg | 5% | |
| Potassium | 65mg | 1% | |
| Total Carbs | 3.15g | 1% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.4mg | 13% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 146.74 Kcal (614 kJ) | ||
| Calories from fat | 136.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.21g | 27% | |
|---|---|---|---|
| Cholesterol | 35.01mg | 13% | |
| Sodium | 113.82mg | 5% | |
| Potassium | 56.2mg | 1% | |
| Total Carbs | 2.72g | 1% | |
| Sugars | 1.36g | 6% | |
| Dietary Fiber | 0.76g | 4% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 2.3mg | 5% | |
| Vitamin A | 0.3mg | 13% | |
| Calcium | 14.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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