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“This recipe from Canadian chef Michael Smith is wonderful made with fresh vegetables from the garden or farmer's market. The leftovers reheat well, too!”

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 carrots, peeled and cut into long thin sticks
  • 1 sweet red pepper, seeded and sliced
  • 12 lb green beans, tips removed
  • 12 lb yellow beans, tips removed
  • 1 large white onion, sliced thinly
  • 4 sprigs fresh thyme, minced
  • salt
  • ground black pepper


  1. Preheat a large, heavy skillet over medium-high heat.
  2. While it heats, find a tight-fitting lid for it.
  3. Splash in a puddle of the oil, then the butter in the middle of the oil.
  4. Swirl gently.
  5. When the butter just begins to brown, add the vegetables.
  6. Saute for a few minutes until they brighten and start to brown here and there.
  7. Season with the thyme, salt and pepper, then toss evenly.
  8. Add a splash of water and immediately cover with a tight-fitting lid.
  9. Braise for a few minutes until the vegetables finish cooking through.

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