Herbed Green Beans and Carrots |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is similar to several other prep-ahead carrot/bean dishes on 'Zaar but none are seasoned like this. It appears to be a popular holiday choice for side dish, as there is little last minute activity. It's also an very attractive, colorful dish. Ingredients:
12 ounces carrots, cut 1/4-inch x 1/4-inch x 2-inch (packaged baby carrots work here) |
12 ounces green beans, cut in 2-inch lengths |
2 tablespoons butter |
2 tablespoons shallots |
1/2 teaspoon crushed garlic |
1/4 teaspoon red pepper flakes |
1 teaspoon tarragon or 1 teaspoon dill weed |
salt and pepper |
Directions:
1. Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
2. In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.
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