This simple dish is always a big hit, even with non-vegetable lovers. I’ve substituted frozen green beans for fresh, omitting the blanching process, and it still tastes great.
Glazed Carrots and Green Beans
Glazed Carrots and Green Beans
Prep Time
10 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 6 cups water
- 1/2 pound fresh baby carrots
- 1/2 pound fresh green beans, trimmed
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon sugar
- Salt and pepper to taste
Directions
- In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry.
- Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.
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