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Ingredients
½ pound green beans
16 baby carrots, about ¾ pound
Salt to taste if desired
9 green onions or scallions, well trimmed
1 tablespoon butter
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
14 grams carbs; 8 milligrams cholesterol; 84 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 5 grams fiber; 412 milligrams sodium; 2 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If necessary, ''string'' the beans. Break beans into 2-inch lengths. There should be about 2 cups.
- Step 2
Trim and scrape carrots.
- Step 3
Put green beans and carrots in a saucepan and add cold water to cover and salt to taste. Bring to boil and cook 7 to 8 minutes or until tender. Drain well.
- Step 4
Meanwhile, cut trimmed onions into 1 ½-inch lengths. There should be about ½ cup.
- Step 5
Heat butter in a skillet and add onions. Cook, shaking skillet and stirring, about 1 minute. Add green beans, carrots, salt and pepper to taste. Heat and serve.
Private Notes