Green beans and Carrots

 When serving a nice meal, I love to dress it up with these colorful vegetables. 

They both start out boiling in water. Green beans only about 3 minutes, and carrots about 10-12 until tender but not mushy. Drain most of the water.

Then toss with a pat of butter or two as needed, a little sprinkling of salt (mostly just on the green beans), and sugar.

Green beans get just a sprinkle of sugar. Carrots get brown sugar, and more like a Tablespoon. 

Finish cooking while stirring around over high heat until the rest of the water is evaporated and all the vegetables are coated with the butter salt and sugar. 

Plate green beans six to ten on a plate.

Plant carrots just a small spoonful on a plate for color.