Herbed Green Beans and Carrots

Name: Herbed Green Beans and Carrots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8 serving(s)
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

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Recipe by dianegrapegrower

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.

READY IN: 35mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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