Sometimes simple is best. In the summertime when green beans are fresh and crisp, and fresh carrots are abundant, I don’t want to do a lot to them when I cook. They’re so good as-is that I find simple is best.
It feels funny sometimes to post such simple recipes, because it doesn’t feel creative! It doesn’t feel original. I’ve mentioned this once before in greater detail in my Ready, Set, Spinach recipe post. At the same time I have heard from friends and family that they love following my blog but they don’t have time to make some of my recipes. Maybe that’s because I do tend to share some of the more complicated or fancy things. Or maybe cooking is intimidating to a non-cook. Maybe some of both.
While I do spend more time cooking than maybe your average person (because I enjoy it), I also do a lot of quick, easy, simple things like this. So I want to make sure and share those recipes too. Soooo here’s a basic, simple, and delicious side dish anyone can conquer!
Sometimes simple is better.
- 1 pound green beans, stem ends trimmed
- 1 large carrot, peeled and sliced about ¼ inch thick
- 1½ tablespoons unsalted butter
- ¼ teaspoon salt
- Bring a medium pot of water to a boil.
- Add the green beans and carrots for three minutes.
- Drain the water from the pot and add the butter and salt. Stir everything to combine over medium-low heat. When the butter is fully melted, it's ready!
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