Seasonal Vegetables Recipe

Prepare vegetables

Trim the green beans by snapping or cutting off the stem ends and any stringy bits. If using carrots, peel and julienne into thin matchsticks roughly the length of the green beans so they cook evenly. Thinly slice the shallot and mince the garlic.

Blanch (optional step for vibrant color and tenderness)

Bring a large pot of salted water to a rapid boil. Add the green beans and blanch for 2 minutes until bright green and slightly tender. Using a slotted spoon or strainer, transfer beans immediately to a bowl of ice water to stop cooking. Drain well and pat dry. (If you prefer a crisp-tender finish, you may skip blanching and cook directly in the pan — add 1–2 minutes to sauté time.)

Heat pan and aromatics

Place a large skillet or sauté pan over medium-high heat. Add olive oil and heat until shimmering but not smoking, about 30–45 seconds. Add the sliced shallot and sauté 1–1.5 minutes until softened and fragrant. Add the minced garlic and red pepper flakes (if using) and sauté another 20–30 seconds until fragrant, stirring constantly to avoid burning.

Sauté vegetables

Add the blanched and drained green beans and julienned carrots to the pan. Increase heat to medium-high if needed and sauté, tossing frequently, for 3–5 minutes until beans are heated through and lightly blistered in spots and carrots are tender-crisp. If you skipped blanching, sauté 5–7 minutes, stirring occasionally, until beans reach desired tenderness.

Finish and season

Reduce heat to medium. Stir in butter (if using) until melted, then add lemon juice, sea salt and freshly ground black pepper. Toss well to coat and taste; adjust salt, pepper or lemon as needed.

Transfer the sautéed green beans to a warmed serving dish. Sprinkle with toasted sliced almonds or chopped parsley for texture and freshness. Serve immediately while hot.