Buttered Green Beans And Carrots

Serving Size : 12

2 pounds slender green beans -- trimmed
8 ounces carrots -- peeled cut into -- matchstick-size strips
2 tablespoons butter
2 tablespoons olive oil

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.
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.

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