- 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
- 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. Yield: 6 servings.
Originally published as Glazed Carrots and Green Beans in Country December/January 2008, p49
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Reviewed Oct. 5, 2013
Vegetables were still hard - needed more cooking. Other vegetable recipes are better.
Reviewed Dec. 25, 2010
Making this dish for a second time. I was amazed at how perfectly cooked the beans came out. Really recommend this side dish.