Green Beans & Carrots w/ Pomegranate Green-Tea Glaze

[Guest guest]

This is a heart-healthy recipe. Per serving:

84 calories

2 g. protein

3 g. fiber

2 g saturated fat, 0 g trans fat

 

Green Beans and Carrots with Pomegranate-Green Tea Glaze

[Ed.--Or see other glaze options below]

 

1 cup hot water

4 Bigelow Green Tea with Pomegranate tea bags [or see below]

1 teaspoon balsamic vinegar

1/2 teaspoon sugar

1 teaspoon cornstarch

1 Tablespoon unsalted butter

1 Tablespoon extra virgin olive oil

1 pound fresh green beans, preferably French-style

(they're the thin ones a.k.a. /haricots verts/)

1/2 pound carrots cut into 1 " matchsticks

Salt and pepper to taste

 

Combine hot water and teabags and allow to steep for

5-7 minutes. Place tea in a small saucepan. Bring to a boil, and

cook until liquid is reduced by half (about ten minutes).

 

Add balsamic vinegar and sugar. Stir to combine. Add

cornstarch and whisk vigorously, until glaze is

thickened and smooth. Set aside.

 

Meanwhile, in a large skillet, combine butter and

olive oil. Heat until butter is melted, but not

smoking, and then add carrots and green beans.

 

Saute vegetables until just tender, approximately

5 minutes (allow a few extra minutes of extra

cooking time if using traditional green beans).

 

Add pomegranate-balsamic glaze, and toss to combine.

Season with salt and pepper to taste and serve immediately.

 

[NOTE: If you can't find the Bigelow tea, you could do thi9s with

straight pomegranate juice and plain green tea, I would think.

I can also picture it with half cranberry juice and half apricot

nectar, or with tamarind juice. And of course, it could handle

some mild chile heat if you want. I'd keep it mild, though.]

 

Glaze may be prepared up to 2 days in advance. Store in an airtight

container in refrigerator.

Source: Recipe by Bigelow. Posted to

original-vegetarian-recipes

by momsrecipes