• Prepare the veggies: clean and slice the carrots in half, trim the ends of the beans.

Blanching the veggies:

• To a large skillet add the carrots first. Cover with water and bring to boil. Simmer for about 4 minutes, then remove the carrots and place them aside. The carrots will be slightly crunchy but we like them this way. If you want them more soft, simmer a little longer.
  1 lb fresh carrots
• To the same skillet with the water, add the green beans and simmer for about 3 minutes. Then remove the beans and set aside.
  1 lb fresh green beans

Putting it all together:

• Drain the water from the skillet. Then to this same pan melt the butter over low-medium heat, then add the minced garlic and sauté for about 3 minutes.
  4 tbsp butter, 1 clove garlic, minced
• Now add the cooked carrots and green beans back into the skillet and add the rosemary, thyme, salt and pepper. Toss and sauté for about 3 - 4 more minutes.
  1 tbsp chopped fresh rosemary, 2 tsp chopped fresh thyme, 1/4 tsp salt, 1/8 tsp ground black pepper
• I like to season with extra Maldon sea salt before serving, so you can do this if you wish (or not)!
• Serve immediately!