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Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
Place the beans and carrots on a paper towel and pat them dry.
Up to this point you can refrigerate until ready to saute them.
In a large skillet or a medium pot melt the butter with oil.
Add in the beans and carrot sticks; toss until hot (about 2 minutes).
Season with salt and pepper.
Transfer to a large serving bowl and sprinkle with nuts if desired.
Delicious!