| Level: | Easy |
Instructions
- 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.
Reviews
This is my go to vegetable recipe each Thanksiving Day. Never disappoints
This is a delicous recipe. There is no flavor that’s overpowering. The honey and the lemon zest sets the stage. I’m making it as often as possible. This Thanksgiving this is on my list.
Suzanne
I love this quick easy nutritional dish!