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1
Add a few inches of water to a steamer (or large pot with a steamer insert) and bring to a boil.
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2
While water is heating, trim the ends of the green beans, and cut carrots into sticks about the same thickness as the beans.
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3
When water starts to boil and steam, add the carrots and steam for 3 minutes.
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4
Then add green beans and steam for 4-5 minutes more, or until all the vegetables are tender-crisp.
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5
While the vegetables are steaming, chop the garlic a few times and wash, dry, and coarsely chop the cilantro and parsley.
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6
Add garlic, cilantro, and parsley to food processor fitted with the steel blade and pulse until the herbs and garlic are starting to look finely chopped.
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7
Then add the olive oil, lemon juice, paprika, and ground cumin and pulse until all ingredients are combined.
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8
Season the sauce with salt and pepper to taste.
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9
When the vegetables are done, drain for a few minutes and then place them in a bowl and toss with about half the sauce.
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10
Arrange vegetables on a serving platter and spoon over the rest of the sauce.
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11
Season with salt and fresh ground black pepper as desired, and serve hot or warm.
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12
Make-Ahead Tips for Thanksgiving: The sauce can be made one day ahead and stored in the refrigerator.
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13
Let it come to room temperature before using in the recipe.
