Fresh Green Beans and Dilly Carrots

I made this a couple weeks ago and it was the first thing my five-year-old ate off his plate... all of it. So, I made it again to take to dinner at some friends' as a veggie side dish and people commented that they really liked it. It's easy to transport because it can be served hot or cold. This is another one from the fabulous JLSL St. Louis Days St. Louis Nights cookbook.

You need:

fresh trimmed green beans - about 1/2 lb

carrots, cut into thin strips about as long as the beans - (about 4 medium should do)

1/2 tsp dillweed (I use a little bit more)

1/2 tsp salt

1 tsp sugar

3/4 c water

1/4 c Italian salad dressing

(this makes about 6 servings)

Heat to boiling the water, dillweed, salt, and sugar, then add the green beans and simmer for about 5 minutes. Add the carrots, cover, and cook for another 7-8 minutes, or until vegetables are crisp-tender:

Drain any remaining liquid, toss vegetables with the salad dressing, and you're done:

Friday already! Hope everyone has a great weekend.

xoxo