Glazed Carrots and Green Beans

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  • 6 cups water
  • 1/2 pound fresh baby carrots
  • 1/2 pound fresh green beans, trimmed
  • 1/2 cup chicken broth
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • Salt and pepper to taste


  1. In a large saucepan, bring water to a boil.
  2. Add carrots; cover and cook for 1 minute.
  3. Add beans; cover and cook 2 minutes longer.
  4. Drain and immediately place vegetables in ice water.
  5. Drain and pat dry.
  6. Place the vegetables in a large skillet; add broth and butter.
  7. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons.
  8. Add the sugar, salt and pepper; cook and stir for 1 minute.

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