Steakhouse Vegetables
Ingredients
- 2 tablespoons vegetable oil ⓘ
- 2 tablespoons butter ⓘ
- 2 carrots, peeled and cut into long thin sticks ⓘ
- 1 sweet red pepper, seeded and sliced ⓘ
- 1/2 lb green beans, tips removed ⓘ
- 1/2 lb yellow beans, tips removed ⓘ
- 1 large white onion, sliced thinly ⓘ
- 4 sprigs fresh thyme, minced ⓘ
- salt ⓘ
- ground black pepper ⓘ
Instructions
- Preheat a large, heavy skillet over medium-high heat.
- While it heats, find a tight-fitting lid for it.
- Splash in a puddle of the oil, then the butter in the middle of the oil.
- Swirl gently.
- When the butter just begins to brown, add the vegetables.
- Saute for a few minutes until they brighten and start to brown here and there.
- Season with the thyme, salt and pepper, then toss evenly.
- Add a splash of water and immediately cover with a tight-fitting lid.
- Braise for a few minutes until the vegetables finish cooking through.
Nutrition & Diet Analysis (per serving)
542
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).