Dietary guidance: v
2 cups water
16 large garlic cloves (unpeeled)
1 tblsp olive oil
3/4 lb green beans, trimmed
1 quart water
1/2 tsp oregano
1 tblspn sugar
1/2 tspn salt
3/4 lb baby carrots, peeled
2 tblsp butter
Salt and freshly ground pepper
Position rack in center of oven and preheat to 275 degrees.
Bring 2 cups water to boil in small saucepan. Add garlic. Boil 3 minutes. Drain; peel garlic.
Heat oil in heavy small ovenproof skillet over medium heat. Add garlic. Cover skillet loosely with foil. Place in oven and bake 30 minutes. Remove foil and bake garlic until golden brown and knife pierces centers easily, approximately 15 minutes.
Cook beans in large pot of boiling saled water until just tender, about 4 minutes. Drain. Refresh under cold water; drain. Set beans aside.
Bring 1 quart water to boil in medium saucepan with 1 tablespoon sugar and 1/2 teaspoon salt. Add carrots and cook until just tender, about 10 minutes. Drain and cool. (Can be prepared 1 day ahead.
Combine garlic, beans, and carrots. Cover and refrigerate.)
Melt 2 tablespoons butter in heavy large skillet over med-high heat. Add garlic, beans, and carrots and saute until heated through.
Season with salt and pepper.
Serve hot. Serves 4.