Give your frozen veggies a fancy makeover with this easy beans and carrots side!
Ingredients (serves 4)
- 2 teaspoons olive oil
- 1 garlic clove, crushed
- 2 eschalots, thinly sliced
- 2 cups frozen baby carrots
- 2 cups frozen baby green beans
- 20g butter, chopped
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons honey
Heat oil in a large fryingpan over medium-low heat. Add garlic and eschalot. Cook, stirring for 2 minutes or until eschalot has softened. Add carrot. Cook, stirring occasionally, for 3 minutes. Add beans. Cook, stirring occasionally, for 3 to 5 minutes or until carrots and beans are just tender.
Add butter, tarragon and honey. Season with salt and pepper. Toss until butter is melted and mixture has combined. Serve.
Serve with roast leg of lamb or roast chicken.