Steakhouse Vegetables

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 carrots, peeled and cut into long thin sticks
• 1 sweet red pepper, seeded and sliced
• 1/2 lb green beans, tips removed
• 1/2 lb yellow beans, tips removed
• 1 large white onion, sliced thinly
• 4 sprigs fresh thyme, minced
• salt
• ground black pepper

1. Preheat a large, heavy skillet over medium-high heat.
2. While it heats, find a tight-fitting lid for it.
3. Splash in a puddle of the oil, then the butter in the middle of the oil.
4. Swirl gently.
5. When the butter just begins to brown, add the vegetables.
6. Saute for a few minutes until they brighten and start to brown here and there.
7. Season with the thyme, salt and pepper, then toss evenly.
8. Add a splash of water and immediately cover with a tight-fitting lid.
9. Braise for a few minutes until the vegetables finish cooking through.

vegetable oil, butter, carrots, sweet red pepper, green beans, yellow beans, white onion, thyme, salt, ground black pepper

Taken from www.food.com/recipe/steakhouse-vegetables-440287 (may not work)