Sauteed Carrots Green Beans and Roasted Garlic
Preheat oven to 275 degrees.
Bring 2 cups water to boil in small saucepan. Add 16 large garlic cloves, unpeeled. Boil 3 minutes. Drain. Peel garlic. Heat 1 tablespoon extra virigin olive oil in cast iron skillet over medium heat. Add garlic. Cover loosely with aluminum foil. Place in oven and bake 30 minutes. Remove foil and bake garlic until golden brown, about 15 minutes.
Cook 3/4 pound fresh green beans large pot of boiling salted water until tender, about 4 minutes. Drain. Refresh under cold water, drain and set aside.
Bring 1 quart water to boil in medium saucepan with 1 tablespoon sugar and 1/2 teaspoon salt. Add 3/4 pound carrots (peeled, sliced) and cook until just tender, about 10 minutes. Drain and cool.
Melt 2 tablespoons butter in cast iron skillet over medium-high heat. Add garlic, beans and carrot to pan and saute until heated through. Season with salt and pepper. Serve hot.