Spring Carrots and Beans

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.  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.

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