Tuesday, May 29, 2007

Garlic-Basil Beans and Carrot Medley

This side dish is perfect. Really- I pair it with chicken, this fish, and beef, and it pleases us every time. I gave this recipe once before, but as I don't use specific measurements, it may not have been a help. After having eaten them at our place, though, Becky wanted to make some for her family. Keep in mind that these are rough approximations, and everything should be frequently tasted in order to ensure flawless flavor. (That's what I do...)

A bag of baby carrots or sliced, large carrots
cut green beans, fresh or frozen
one large onion
at least 4 fresh garlic cloves, minimum, minced
3-4 tablespoons butter
1/2 - 1 tsp. salt
1/4- 1/2 tsp. black pepper
@ 1 tsp. dried basil
@ 1 to 1 and 1/2 tbsp. granulated sugar

Saute onion and garlic butter until translucent and somewhat carmelized (a bit golden), cook beans and carrots, toss all together, add spices and stir to evenly distribute seasonings. Eat with great pleasure.

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