Spring Carrots and Beans

Recipe from: Near & Far, by Heidi Swanson

ingredients

1/4 cup extra virgin olive oil + a little more for cooking

3 tablespoons freshly squeezed lemon juice

1/2 cup thinly sliced shallots

2 cups sliced carrots

3 cups cooked white beans

1/4 cup chopped fresh dill

2 tablespoons brown sugar or honey

1/3 cup sliced almonds, toasted

instructions

Combine the olive oil, lemon juice, salt and shallots in a small bowl.  Stir and set aside.  In your largest skillet over medium high heat, toss the carrots with a splash of olive oil and let them cook in a single layer, tossing gently every 3 or 4 minutes until they are deeply browned (about 12 minutes total).  Add the beans and dill to the skillet and cook, stirring often for another 5 minutes.  Place the contents of the skillet in a large mixing bowl, sprinkle with brown sugar or honey, and pour 3/4 of the lemon/olive oil mixture over the top..  Toss gently and let sit for 10 minutes.  Toss again, taste and adjust with more salt or sugar and/or lemon juice as needed to balance the flavor.  Serve warm or at room temperature and finish by sprinkling with the sliced almonds.

meal or course
brunch, buffet, dinner, first course, lunch, salad, side, snack, vegetable dish