Buttered Green Beans and Carrots

1. 1

   Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes.

2. 2

   Using slotted spoon, transfer green beans to bowl of ice water.

3. 3

   Cook carrots in same boiling water until crisp-tender, about 1 minute.

4. 4

   Transfer carrots to ice water with beans.

5. 5

   Drain; pat vegetables dry.

6. 6

   (Vegetables can be prepared 1 day ahead.

7. 7

   Wrap vegetables in paper towels and refrigerate.)

8. 8

   Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat.

9. 9

   Add vegetables and toss until hot, about 2 minutes.

10. 10

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.