Ingredients
1 pound haricots verts or tender young green beans
1 pound baby carrots with tops, peeled
¾ pound pattie pan squash
¾ pound baby purple pearl onions, peeled
4 tablespoon unsalted butter
Salt and fresh ground black pepper to taste
Preparation
In a large heavy sauté pan, melt the butter over medium-high heat. Add carrots, pattie pan squash and pearl onions; sauté until tender. Add green beans and sauté for 5 additional minutes. Season with salt and pepper. Serve immediately.
