Herbed Beans And Carrots Recipes

Steps:

• Place the beans and carrots in a microwave-safe 8-in. square dish. Add water. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Stir in the butter and seasonings.

Steps:

• 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.

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.

Steps:

• Bring 1/2" of water to boil in a 10-inch skillet with lid.
• Add green beans; cover and simmer over medium-low heat until tender-crisp, about 8 minutes.
• Drain in colander.
• Heat oil in skillet over medium heat.
• Add shallots and sugar.
• Cook until softened and golden, about 2 minutes.
• Add salt, pepper, and green beans.
• Cook and stir until heated through, about 2 minutes.
• Remove skillet from heat and stir in lemon zest and basil.
• Spoon onto serving plate.
• Garnish with lemon wedges, if desired, and serve immediately.

Steps:

• Steam/boil carrots until fork-tender; drain.
• Return hot drained carrots to pot.
• Add all remeining ingredients and gently toss.
• Cook on medium-low heat for about 5 minutes or until carrots are sort of glazed.

Steps:

• Place the beans and carrots in a microwave-safe 8-in. square dish. Add water. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Stir in the butter and seasonings.