Soy-Butter Glazed Green Beans and Carrots

Soy-Butter Glazed Green Beans and Carrots

A touch of soy adds oomph to stovetop-simmered vegetables that end up glossy and vibrant when slicked in a thin golden sheen of butter. Be sure to cut your vegetables into small, narrow pieces so they cook evenly. Roll-cutting the carrots (see Step 1) is a great way to practice your knife skills.

Yield: 8 to 10 servings

1 pound carrots, peeled, thick parts halved lengthwise

1 pound green beans, cut at an angle into 2-inch pieces

¼ cup water

4 tablespoons unsalted butter, plus more if desired for serving

1½ tablespoons soy sauce, plus more as needed

Salt

Finely chopped chives and flaky salt, for sprinkling (optional)

Roll-cut the carrots:

Also called an oblique cut, this is a fun way to cut carrots into even pieces so they all cook at the same rate. Lay a carrot in front of you horizontally. Starting from the right, cut at an angle to create a 2-inch-long piece. To make the next cut, roll the carrot toward you a quarter turn, then cut at an angle again. Repeat until you get the end of the carrot, then repeat with the remaining carrots.

To a large, wide, high-sided pan with a lid, add the carrots, green beans, water, butter, soy sauce and a pinch of salt. (At this point, you can keep the pan covered on the stovetop until you’re ready to cook, up to 2 hours, or store it in the refrigerator for up to 2 days.)

Cover and cook over medium-high, shaking the pan occasionally, until the vegetables are tender and the buttery liquid has reduced, 8 to 10 minutes. If the vegetables are ready but the pan juices are still thin, uncover and cook for another minute. Add another pat of butter if you like and toss, then add more salt or soy sauce to taste.

Serve warm, sprinkled with chives and flaky salt if you’d like. This dish tastes best fresh, or the same day it’s made, but can be reheated in the microwave or in a covered saucepan over low heat just until the butter melts but doesn’t reboil.