Buttered Carrots and Beans

½# Carrots, peeled, cut into matchstick-size strips

Green Beans cut into 1” diagonal strips

1 medium Onion sliced thin

2 Tbsp Chopped Parsley (Optional)

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

Blanch beans in pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. 

Melt 2 tablespoons butter with 2 tablespoons olive oil in a sauté pan over medium-high heat. Add sliced onions and cook until aromatic 1-2 Minutes. Add carrots and beans and toss until hot, about 2 minutes. Season to taste with salt and pepper. Add parsley.