HONEY-GLAZED CARROTS AND GREEN BEANS
Steps:
- Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.
GLAZED CARROTS AND GREEN BEANS
This simple dish is always a big hit, even with non-vegetable lovers. I've substituted frozen green beans for fresh, omitting the blanching process, and it still tastes great.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.
Nutrition Facts :
BROCCOLI AND GREEN BEANS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
- In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
EASY BUTTERED GREEN BEANS AND CARROT STICKS
This is easy to make and the perfect veggie side dish to compliment your holiday table, and the combination of colours is very pretty! This recipe will serve around 6-8 people but it can be doubled. The beans and carrot sticks can be boiled hours in advance, just leave them in the ice water in the fridge until ready to saute in butter. I most always sprinkle with sliced toasted almonds, or even peanuts when serving this at my table, but that is optional.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 156.9, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 92.5, Carbohydrate 15.1, Fiber 5.4, Sugar 7.2, Protein 3.3
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