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Dilled Carrots and Green Beans

Yield Makes 4 to 6 servings


  • 1 pound fresh green beans, trimmed
  • 1/2 pound whole baby carrots
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried dillweed
  • 1 cup water
  • 2 tablespoons butter
  • 2 tablespoons diced onion

How to Make It

  1. Cook first 5 ingredients in a saucepan over medium heat 8 to 10 minutes or until vegetables are crisp-tender. Drain. Remove from pan; keep warm.

  2. Melt butter in saucepan over medium heat; add onion, and sauté until tender. Add vegetables; toss gently to coat.