Cook green beans in large pot of boiling salted water until
crisp-tender, about 6 minutes. Using slotted spoon, transfer green
beans to bowl of ice water. Cook carrots in same boiling water until
crisp-tender, about 1 minute. Transfer carrots to ice water with
beans. Drain; pat vegetables dry. (Vegetables can be prepared 1 day
ahead. Wrap vegetables in paper towels and refrigerate.)
Melt 2 tb butter with 2 tb olive oil in large pot over medium-high
heat. Add vegetables and toss until hot, about 2 minutes. Season to
taste with salt and pepper.
