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.