Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
- 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.