Sautéed Carrots and Green Beans Side Dish
Sautéed Carrots and Green Beans Side Dish
Fresh carrots and green beans come together with rosemary and thyme, to make this flavourful Sautéed Carrots and Green Beans Side Dish. Perfect for Thanksgiving or Christmas dinner (or any time of year!).
20 minutes
6 servings
This is a nice way to take two simple veggies and dress them up deliciously for dinner! The carrots and beans in this dish are slightly crunchy and so flavourful with the addition of minced garlic, fresh rosemary and thyme.
A great side dish for any occasion.
These Sautéed Carrots and Green Beans are perfect dinner any time of year. They’re simple enough for weeknights, and delicious enough for Thanksgiving or Christmas dinner.
Take the time to blanch the veggies!
The key to this dish is to blanch the carrots and beans first before sautéing them. Blanching makes them slightly crunchy and a lot vibrant. I blanch them separately because the carrots take a little longer than the beans to cook, and I don’t want the beans to be overcooked and too soft.
Recipe Tips:
- GREEN BEANS: I like to use fresh beans for this recipe because they’re more crunchy than frozen beans. You can use frozen beans if you wish, you just don’t need to blanch them first.
- CARROTS: Use fresh carrots.
- SPICES: This recipe calls for fresh rosemary and thyme. But you can use any spices you like, both veggies are very versatile when it comes to spicing. You can use dried rosemary (1 tsp) or dried thyme (1/2 tsp). Add dried sage (1/4 – 1/2 tsp). or use 1 – 2 tsp of Italian seasoning. The possibilities are endless.
More Green Bean Recipes to Try:
Sautéed Carrots and Green Beans Side Dish
Fresh carrots and green beans come together with rosemary and thyme, to make this flavourful Sautéed Carrots and Green Beans Side Dish. Perfect for Thanksgiving or Christmas dinner (or any time of year!).
Ingredients
- 1 lb fresh green beans (about 3 cups)
- 1 lb fresh carrots (about 10 medium carrots)
- 4 tbsp butter
- 1 clove garlic, minced
- 1 tbsp chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Prepare the veggies: clean and slice the carrots in half, trim the ends of the beans.
Blanching the veggies:
- To a large skillet add the carrots first. Cover with water and bring to boil. Simmer for about 4 minutes, then remove the carrots and place them aside. The carrots will be slightly crunchy but we like them this way. If you want them more soft, simmer a little longer.1 lb fresh carrots
- To the same skillet with the water, add the green beans and simmer for about 3 minutes. Then remove the beans and set aside.1 lb fresh green beans
Putting it all together:
- Drain the water from the skillet. Then to this same pan melt the butter over low-medium heat, then add the minced garlic and sauté for about 3 minutes.4 tbsp butter, 1 clove garlic, minced
- Now add the cooked carrots and green beans back into the skillet and add the rosemary, thyme, salt and pepper. Toss and sauté for about 3 – 4 more minutes.1 tbsp chopped fresh rosemary, 2 tsp chopped fresh thyme, 1/4 tsp salt, 1/8 tsp ground black pepper
- I like to season with extra Maldon sea salt before serving, so you can do this if you wish (or not)!
- Serve immediately!
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Have a delicious day!
