Steakhouse Vegetables

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons vegetable oil
  • 2
    tablespoons butter
  • 2
    carrots, peeled and cut into long thin sticks
  • 1
    sweet red pepper, seeded and sliced
  • 12
    lb green beans, tips removed
  • 12
    lb yellow beans, tips removed
  • 1
    large white onion, sliced thinly
  • 4
    sprigs fresh thyme, minced
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DIRECTIONS

  • Preheat a large, heavy skillet over medium-high heat.
  • While it heats, find a tight-fitting lid for it.
  • Splash in a puddle of the oil, then the butter in the middle of the oil.
  • Swirl gently.
  • When the butter just begins to brown, add the vegetables.
  • Saute for a few minutes until they brighten and start to brown here and there.
  • Season with the thyme, salt and pepper, then toss evenly.
  • Add a splash of water and immediately cover with a tight-fitting lid.
  • Braise for a few minutes until the vegetables finish cooking through.
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