Herbed Green Beans And Carrots Recipes

GLAZED CARROTS AND GREEN BEANS

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.

EASY HERBED GREEN BEANS AND CARROTS

Steps:

• Using a medium saucepan melt butter over medium-high heat. Add in green beans and carrot sticks. Add garlic powder, parsley, fennel and salt and pepper to taste.
• Add in chicken broth and reduce heat to medium. Stir to coat the vegetables, cover and simmer for 10 minutes until tender.
• Add in half of the chopped chives along with balsamic vinegar and sugar stirring to mix and coat. Cook for an additional 4-5 minutes.
• Remove from heat and serve in your favorite dish. Best enjoyed same day but can be reheated the following day as well (reduce original cooking time by 5 minutes to ensure they are not mushy)

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.

HERBED VEGGIE MIX-UP

Steps:

• Place beans and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter. Add mushrooms and onion; saute until tender. Stir in the parsley, salt, oregano, basil, pepper, green beans and carrots; heat through.

GREEN BEANS, CORN AND CARROT SALAD

Steps:

• In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
• Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
• In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

HERBED GREEN BEANS AND CARROTS

Steps:

• Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
• In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.

GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC

Steps:

• Trim green beans and cut carrot into sticks that are similar in size to the green beans.
• Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
• Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
• Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
• Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
• Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
• Season with salt and pepper, if desired.

HERBED GREEN BEANS

Steps:

• Add beans to medium saucepan with water to cover and bring to a boil.
• Reduce heat to low; simmer 4 to 6 minutes or until crisp-tender. Drain. Return beans to pan.
• Add vinegar, oil, and spices to pan, tossing with beans.
• Cook and stir over medium heat 1 to 2 minutes or until heated through.

EASY BUTTERED GREEN BEANS AND CARROT STICKS

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!

EASY HERBED GREEN BEANS

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion in butter over medium heat for 2 minutes. Stir in green beans and seasonings. Cook and stir 6-8 minutes longer or until beans are tender.