Carrots and Beans with Dill

Recipe from: Near & Far, by Heidi Swanson

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

Combine the olive oil, lemon juice, salt and shallots in a small bowl.  Stir and set aside. If you don't like raw shallots, keep separate.

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). If you want to cook your shallots, push carrots to the side, then add shallots and sauté for 1-2 minutes.  

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.