Sherry Glazed Carrots & Green Beans

Ingredients

• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter 
• 2 1/2 lb. (1.25 kg) small rainbow carrots, peeled and tops trimmed to 1 inch (2.5 cm) 
• Ground pepper, to taste 
• 1 Tsp. DEBZ French Sel Gris Tarragon Shallots Parsley Sea Salt 
• 1/4 cup (2 fl. oz./60 ml) Madeira or dry sherry 
• 1 cup (8 fl. oz./250 ml) low-sodium chicken broth 
• 2 Tbs. sugar 
• 1 pound fresh green beans 
• 1 tablespoon olive oil 
• 2 cloves garlic, thinly sliced 
• 1/2 cup water 

Directions - Carrots

In a large fry pan over medium heat, melt the butter. Add the carrots and stir to coat with the butter. Season with DEBZ salt and pepper. Add the Madeira and broth, increase the heat to medium-high and bring to a simmer. Partially cover the pan and simmer until the carrots are just tender, 6 to 8 minutes. Uncover the pan and add the sugar, stirring well to combine. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, 5 to 6 minutes more. 

Directions - Green Beans

Rinse and trim the beans. Rinse the green beans under cool water and shake dry. Trim the stem end from the beans and halve any very long beans. Sauté the beans. Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Add the green beans and cook, stirring often, until the beans are bright and glossy, 5 to 7 minutes. Season the beans. Add the garlic. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Steam the beans. Add the water and immediately cover. Cook covered until the beans are bright green and crisp-tender, 1 to 2 minutes. 

Transfer the carrots and beans to a mixing bowl and toss then serve in a warmed serving bowl, sprinkle with the parsley and serve immediately. Serves 12 to 16.