2 c. water
16 lg. garlic cloves, unpeeled
1 tbsp. olive oil
3/4 lb. green beans, trimmed
1 qt. water
1/2 tsp. salt
1 tbsp. sugar
3/4 lb. baby carrots, peeled
2 tbsp. butter (1/4 stick)
Salt
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, 15 minutes.

Cook beans in large pot of boiling salted 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 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 butter in heavy large skillet over medium-high heat. Add garlic, beans and carrots and saute until heated through. Season with salt and pepper. Serve hot. Serves 4.