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Easy Buttered Green Beans And Carrot Sticks

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Ingredients

Adjust Servings:
2 lbs green beans, ends trimmed
10 ounces carrots, peeled (cut into matchstick strips)
3 - 4 tablespoons butter
2 - 3 tablespoons olive oil
salt and black pepper
chopped nuts (optional)

Nutritional information

156.9
Calories
96 g
Calories From Fat
10.7 g
Total Fat
4.4 g
Saturated Fat
15.3 mg
Cholesterol
92.5 mg
Sodium
15.1 g
Carbs
5.4 g
Dietary Fiber
7.2 g
Sugars
3.3 g
Protein
175 g
Serving Size

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Easy Buttered Green Beans And Carrot Sticks

Features:
    Cuisine:

    Can this bean and carrot recipe be served at room temperature? I am taking it as a guest to a holiday meal for 13 people. Don't know if I'll get any oven or stovetop space at my hosts'. Thanks!!

    • 47 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.,Can this bean and carrot recipe be served at room temperature? I am taking it as a guest to a holiday meal for 13 people. Don’t know if I’ll get any oven or stovetop space at my hosts’. Thanks!!,Simple yet yummy side dish. used a pound of frozen green beans and a bag of matchstick carrots. I cooked the veggies in the microwave and then sauted them. I only used 3 tablespoons of butter and no olive oil, then seasoned them. I didn’t add the optional nuts as my family isn’t fond of nuts in their veggies. Quick and easy!


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    Steps

    1
    Done

    Cook the Green Beans in a Pot of Boiling Salted Water Until Crisp-Tender (about 5-6 Minutes).

    2
    Done

    Transfer Beans to a Bowl of Ice Water Using a Slotted Spoon (do not Discard the Water).

    3
    Done

    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.

    4
    Done

    Place the Beans and Carrots on a Paper Towel and Pat Them Dry.

    5
    Done

    Up to This Point You Can Refrigerate Until Ready to Saute Them.

    6
    Done

    in a Large Skillet or a Medium Pot Melt the Butter With Oil.

    7
    Done

    Add in the Beans and Carrot Sticks; Toss Until Hot (about 2 Minutes).

    8
    Done

    Season With Salt and Pepper.

    9
    Done

    Transfer to a Large Serving Bowl and Sprinkle With Nuts If Desired.

    10
    Done

    Delicious!

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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