Maple Glazed Green Beans and Baby Carrots with Cranberries and Pecans

Bring a large pot of water to a boil with a generous amount of salt.

Meanwhile, peel baby carrots and trim off the stem end. Add carrots to water and cook for about three minutes until just cooked through. Using a slotted spoon remove carrots from water to an ice bath to stop the cooking. Remove from ice bath after cooled and let drain on paper towels.

Trim green beans. Add green beans to boiling water once carrots have been removed. Cook for about 3-4 minutes until just cooked and still slightly crisp. Drain pot and transfer green beans to ice bath. Place hot pot that was used for boiling the vegetables back on the stove with the burner off. Add butter and let melt.

Toast pecans in a small skillet over medium high heat until fragrant. If using whole pecans, roughly chop at this point.

To melted butter add carrots, green beans, pecans, and cranberries. Drizzle with maple syrup and toss all ingredients to combine. Add more salt if necessary and pepper to taste.