Steakhouse Vegetables

Name: 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

10 ingredients

9 steps

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

Directions

1

Preheat a large, heavy skillet over medium-high heat.
2

While it heats, find a tight-fitting lid for it.
3

Splash in a puddle of the oil, then the butter in the middle of the oil.
4

Swirl gently.
5

When the butter just begins to brown, add the vegetables.
6

Saute for a few minutes until they brighten and start to brown here and there.
7

Season with the thyme, salt and pepper, then toss evenly.
8

Add a splash of water and immediately cover with a tight-fitting lid.
9

Braise for a few minutes until the vegetables finish cooking through.