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String Beans and Carrots with Orange and Rosemary

2 medium carrots, peeled and sliced on the diagonal

3/4 pound string beans, trimmed and cut in thirds

2 tbsp coconut oil

1/2 orange -grate 1/4 tsp of the orange zest and juice the half orange

2 tsp. minced fresh rosemary

himalayan salt to taste

Parboil sliced carrots for about 3 minutes. Use a heavy skillet and heat over medium-high heat, add the coconut oil and sauté the string beans, drain carrots and add to skillet. Sauté until everything is just tender approx. 10-12 minutes.

When the vegetables are tender add the zest, juice, salt to taste and rosemary to them. Stir for another minute or two just until the juice reduces to a glaze, then serve.


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