A Special CBS Original Blue Bloods and Wahlburgers Family Dinner Recipe Series

A simple side dish, but always a favorite. Use a small amount of oil with the butter for sautéing so that the butter does not burn.

Buttered Carrots and Green Beans

Fill a large saucepan with water and add salt; bring to boil. Add green beans. Cook, uncovered, for 4 to 5 minutes or until beans turn bright green. Use a slotted spoon to transfer beans to a large bowl filled with cold water and ice.

Return water in saucepan to boil. Add carrots. Cook, uncovered, for 2 to 3 minutes or until slightly tender. Drain and transfer carrots to another bowl filled with cold water and ice to stop cooking. 

Drain beans and carrots separately; pat dry with a clean kitchen towel.  

Melt butter with oil in a large skillet over medium heat. Add carrots; cook for 1 minute, stirring occasionally. Add green beans and cook vegetables for 3 minutes more or until crisp-tender. Stir in parsley; season to taste with salt and pepper. Transfer to a serving bowl. 