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French-style Green Beans and Carrots with Pomegranate-Balsamic Glaze

Green bean never had it so good with this salad dressing. We've added Bigelow Green Tea with Pomegranate to add to the flavor. Also this dressing will complement any salad.

Serves 6


  • 1 cup hot water
  • 4 Bigelow® Green Tea with Pomegranate Tea Bags
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 pound fresh french-style green beans
  • ½ pound carrots cut into 1 inch matchsticks
  • Salt and pepper to taste


Combine hot water and 4 Bigelow® Green Tea with Pomegranate Tea Bags and allow to steep for 5-7 minutes. Place tea in a small saucepan. Bring to a boil, and cook until liquid is reduced by half (about ten minutes). Add balsamic vinegar and sugar. Stir to combine. Add cornstarch and whisk vigorously until glaze is thickened and smooth. Set aside. Meanwhile, in a large skillet, combine butter and olive oil. Heat until butter is melted but not smoking and then add carrots and green beans. Saute vegetables until just tender, approximately 5 minutes (allow a few extra minutes of extra cooking time if using traditional green beans). Add pomegranate-balsamic glaze, and toss to combine. Season with salt and pepper to taste. Serve immediately. Note: Glaze may be prepared up to 2 days in advance. Store in an airtight container in refrigerator.

May we suggest Green Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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