Shelly's Recipe

STEAKHOUSE VEGETABLES

Category: Sides

2 tablespoons vegetable oil
2 tablespoons butter
2 carrots, peeled and cut into long thin "sticks" (approximately string bean shaped, for even cooking)
1 red pepper, seeded and sliced
1 handful green beans, tips removed
1 handful yellow beans, tips removed
1 large white onion, sliced thinly
4 sprigs fresh thyme, minced
Salt and pepper

Preheat a large, heavy skillet over medium-high heat. While it heats find a tight fitting lid for it. Splash in a puddle of the oil then the butter in the middle of the oil. Swirl gently. When the butter just begins to brown, add the vegetables. Saute for a few minutes until they brighten and start to brown here and there. Season with the thyme, salt and pepper, then toss evenly. Add a splash of water and immediately cover with a tight fitting lid. Braise for a few minutes until the vegetables finish cooking through.